When I updated my climate change website and added pointers on approaches to purchasing food stuffs, one of my “friends” who may not receive another invitation to my table for awhile pointed out that my menu did not practice what I had preached. The first point was to buy in season. This is November and there are plenty of winter squash recipes but few green vegetable recipes, such as Brussels sprouts. I will forgive but the public fault finding did send back into the kitchen. For the late fall in North America:
Fall Roasted Salad
1 small red onion
1lb Brussel sprouts
3 small beets
3TBS olive oil
Red wine vinegar
½ cup fresh parsley chopped
1tsp kosher salt
Salt/pepper
8 hours (or more) before serving: peel onion and slice thin. Shove slices in smallest mason jar possible. Add 1tsp of salt. Add red wine vinegar to top of jar. Seal with lid, shake, and store in refrigerator up to three weeks.
One and 0ne-half hours before serving: Preheat oven to 400o . Wash beets and either put them in pie tin and cover with foil or just wrap them in foil. Cut off stems of the Brussel sprouts and half them vertically. Roll them in 2TBS of olive oil and lay them out on a baking tray. Sprinkle with salt. Small beets cook approximately 45 minutes and medium sized ones about 1 hour. Brussel sprouts cook ½ hour.
Pull out the vegetables after roasting and let them cool a bit. Peel the beets and cut off the tops. Dice the beets and add to bowl. Slide Brussel sprouts into bowl. Add last TBS of olive oil and fresh parsley. Add pickled red onion to desired taste. Adjust seasoning by adding salt and pepper.
Can serve warm or cold, but serve warm anyway.
Glenn Jacob 