It’s another Meatless Monday and what vegetable better to hold its own than the brussel sprout? For me, it was love at first sight. I will never truly understand why people dread these little guys. They’re so mysterious – are they a baby cabbage? Are they miniature heads of lettuce? They always keep me guessin’.
At least in the culinary scene here in NYC/NJ, they’ve become quite trendy. In the past two years or so, I’ve seen many more restaurants feature roasted brussel sprouts as side options or specials on their menus. Most recently, I’ve seen a lot of shaved brussel sprout salads or “hashes” flavored with chopped crunchy bacon.
So, I took it on myself to feed the trend and grill them, since it’s summertime and all. I slathered them lightly in ricotta cheese (I had to hold back!) and mixed them in with beans, sundried tomatoes and grilled spaghetti. Now come on, regular spaghetti will not taste as good grilled – it sure won’t add as much flavor as it does with zucchini noodles!
Since the brussel sprouts are so filling and the butter beans and ricotta offer a substantial amount of protein, this becomes a complete meal – perfect for a summer night. Pair it with a Sauvignon Blanc to take advantage of the “pillowy lightness” of this Italian cheese – or heck, grab a glass of Chianti and enjoy yourself. It’s Monday, you’ve got a long week ahead of you.