Brussel Sprouts are finally coming into their own. It is obvious to me that some veggies have their time in the spotlight and then fade away into obscurity. Brussel spouts are enjoying the limelight this winter and rightfully so. Packed with great flavor and filled with all those vitamins that keep us healthy, they give a lot of bang for the buck. When I came across a 2 lb bag of them yesterday I grabbed them feeling healthier just putting them in the cart.
I grew up in a family who loved food in a county that is known for food, Lancaster County PA. Part of the PA Dutch heritage is the whole sweet and sour thing. In our home it was front and center and leaned toward the sour. Prominent on our dining room table was a beautiful glass cruet filled with, of all things, apple cider vinegar. It was there because Dad loved nothing more than to douse his veggies with vinegar and none more so than the lowly brussel sprout. My years in Europe introduced me to them done au gratin with some of the most amazing cheese and cream sauces but today I usually opt for a lighter version and roast them. This is a quick and easy side and for the adventurous innkeeper who wants to give it a try, several of these as a side to an egg dish would be fabulous not to mention interesting.