Like the moon, the popularity of certain vegetables waxes and wains. With restaurant chefs focused more and more on sustainability, eating seasonally, and doing their best to showcase farm or garden-to-table offerings, it was only a matter of time before miniature cabbages showed up on fine dining menus coast to coast.
Cultivated in Belgium in the late 16th century, the growing season for Brussels sprouts is long--August to March. For decades, their nutty and earthy flavor, best roasted and charred rather than boiled, was overshadowed by a villainous reputation as America's most hated vegetable. Have no fear, roasting is here to transform these bad boys into charming, well behaved dinner guests. Toss with an anchovy rich caesar dressing elevated with vincotto (a cooked wine made from unfermented grape must that is syrupy and know to Italians as grape molasses), griddled rye croutons, and some crispy pancetta bits, and watch this be the first plate of the Thanksgiving feast to disappear. We love using D'Artagnan Foods pancetta, a French style hand crafted Ventrèche made in the USA from garlic seasoned pork belly that is so much more flavorful than bacon and the perfect crispy-salty addition to the sprouts and the hint of sweetness from the vincotto dressing.