Zesty Brussels Sprouts

Is it too late to get in on the Brussels Sprouts party?

What, with it being March and all. We’re all fantasizing about the budding spring trees (er, unless you had a really mild spring like Baltimore did and the trees are kinda, sorta already budding. Freaky, but welcome). The gardens are planned, the pantry is stocked with pastel colored sprinkles.

This post should wax poetic about the season’s first asparagus and the subsequent smelly pee. Or maybe the bulbs I’m getting ready to plant. But, uh, I kinda, sorta don’t know what bulbs are because I kinda, sorta can’t even keep a plastic plant alive. Yeah, my garden is planned and it’s called Wegmans. Whole Foods if I’m feeling really fancy.

Furthermore, I’m a realist. It’s March 1st. The air is still dry enough to cause random nose bleeds and we’re still wearing sweaters, so we’re still eating brussels sprouts, mkay?

Besides, who can put a kibosh on those adorable, little cabbagy things? Coincidentally, the rest of the world has caught on and who isn’t tickled with that? They’re popping up on menus everywhere. It makes me proud and misty eyed. Perhaps it’s the world’s efforts converging with mine to convert my husband into a BL (that’s Brussels Lover).

It’ll take a village.

A village full of people pinning him down and forcing him to eat. just. one.

In the meantime, if those brussels sprouts are anything like these babies, all roasted soft and crispy, tossed in a tangy, sweet and slightly smoky vinaigrette, I’ll gladly eat his portion and mine.

Zesty Brussels Sprouts

1 pound brussels sprouts, rinsed, trimmed and cut into halves
5 tablespoons extra virgin olive oil, divided
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon agave syrup
1 teaspoon worcestershire sauce (use a vegetarian version to keep these vegan)
2 tablespoons parsley, chopped

Preheat the oven to 400.

In a small bowl, whisk together 3 tablespoons olive oil, dijon mustard, balsamic vinegar, agave, and worcestershire sauce until thickened and creamy. Set aside

In a large bowl, toss the halved brussels sprouts with 2 tablespoons olive oil. Arrange the sprouts in a single layer on a sheet pan and roast 25-30 minutes, stirring occasionally, until browned and crispy. Toss with the reserved vinaigrette and fold in the parsley before serving.