The Canadian Food Inspection Agency is investigating after an Alberta woman says she discovered a lead bullet inside a bag of frozen Brussels sprouts.
Although they once had a terrible reputation, Brussels sprouts have become one of the most inviting and delicious fall vegetables at the market. The evolution in cooking method – from old fashioned boiling or steaming to modern roasting or grilling – has made all the difference, turning this member of the brassica family from mushy and pungent to crispy and slightly, intriguingly bitter. The later in the season you find them, the less bitter they will be, as Brussels sprouts are frost tolerant and actually react to a sub-zero temperature dip by producing extra sugars.
If you can find them, Brussels sprouts on the stalk are beautiful and perfect for entertaining; buy one to cook and use the second to decorate your table. Look for date honey (or date syrup) at Middle Eastern shops or simply substitute regular honey and a handful of sliced, pitted dates instead.
Servings: 6
Ready Time: 40 minutes
Ingredients
4 cups Brussels sprouts, trimmed and cut lengthwise
¹/³ cup pancetta, cut into small cubes
4 teaspoons olive oil
½ teaspoon salt
2 tablespoons date honey
1 tablespoon cider vinegar
Freshly ground pepper, to taste
Method
Preheat oven to 425 F. In a large bowl, combine Brussels sprouts, pancetta, olive oil and salt and mix well. Tip onto a parchment-paper-lined baking sheet and spread out evenly. Roast on lower rack of oven for 25 to 30 minutes or until nicely browned. Transfer to serving bowl, drizzle with honey and vinegar, season with pepper and mix well before serving.