Be Cost Effective: Cut the Packaging!
I get it. We’re all busy and anything we can do to save time can be really appealing. But before you grab that small, plastic package of chopped Brussels sprouts instead of the sprouts still on the stalk in the section right beside it, check the price. I picked up an organic stalk as long as my arm at Whole Foods for less than three bucks that more than filled a large glass roasting dish, while it would have taken at least three of the pre-cut, pre-washed plastic packages (which, by the way, were neither local nor organic). Yes, there are certain circumstances when we’re in a rush and buying the pre-washed spinach in a bag to go with the avocado and sliced turkey you’re picking up to eat as a quick lunch on the go from the market, but try to keep those to the minimum and whenever you can, buy fresh and whole. Not only is it more cost effective, it’s also more fresh; as soon as produce is cut, it begins to oxidize and will spoil far more quickly. For an interesting take on sprouts, try roasting them still on the stalk!
- 1 Brussels Sprout Stalk
- 1/3 cup coconut oil, melted
- 2 medium shallots, minced
- Freshly Ground Black Pepper, to taste
- Preheat oven to 350°
- Cut the woody bottom of the stalk off and discard; trim sprouts off one side to create a flat edge
- Rinse stalk and trimmed sprouts
- Place stalk flat side down with loose sprouts in a glass or ceramic baking dish
- Combine coconut oil with shallots in mini prep food processor and whiz to combine, then drizzle over stalk
- Roast for about 45 minutes or until sprouts on stalk are tender and caramelized
If you’ve got some extra pastured, uncured bacon handy, and/or some raw pecans, throw ’em on. They’re delish in this recipe! Fresh cranberries work nicely as well.