What’s an iPhone got to do with Brussels Sprouts, anyway?

I’m a self-professed geek.  I love gadgets and computers.  I was the first of my family or friends to own an iPod back in 2003, I am the one in our house who made it my personal mission to hook up the T.V., Cable Box, V.C.R. and D.V.D. player in the playroom, and I’m always the one on the phone to tech. support anytime something is up with the wireless router (usually trying to convince the support rep. in India that yes, I have already unplugged everything and rebooted…duh!).  I love my iPhone, Sirius Radio and Macbook with the MobileMe feature.  I can’t live without email, and I love that I can now travel with my camera, cell phone, email, internet access, calendar and contacts in one small device that fits in my wallet.  Yes, I’m one of THOSE moms.  (and I’m proud of it!)

So what does my love for technology have to do with anything on this blog?  Well, for one, the amazing iPhone inspired dinner tonight.  You see, if you don’t own one, let me assure you, there really IS an “app” for almost everything.  In this case, Locavore, the one that lets me search for the freshest produce available in my area by season, showed me that brussels sprouts are now at their best in my region of the Northeast.  I was inspired to prepare one of my family’s all-time favorite dishes, Shredded Parmesan Brussels Sprouts.  I first found this recipe in the Thanksgiving Issue of Food & Wine, 2006.  I was hosting the big family holiday, and although my guests were the super traditional type (after all, it comes with the territory of having been born and raised in America’s Hometown, site of the First Thanksgiving), I saw this recipe and had to make it.

Brussels sprouts are an extremely good source of Vitamins K&C, and also of folate, omega-2 fatty acids, calcium, iron, potassium and fiber.  They are also thought to be an excellent cancer prevention food, thanks to their plant phytoplanktons which enhance the body’s natural defense systems against disease.

Unfortunately, they aren’t the most popular veggie out there.  One meddling relative felt the need to bring this up as I was busy prepping my sprouts for the oven.  ”Now, honey, don’t make too many, because most people don’t like brussels sprouts.”  It didn’t phase me, because I knew these were going to be amazing, and as it turns out, I was right.

My sprouts were a huge hit, and I’ve been making this favorite side dish ever since.  The biggest surprise is that my kids gobble it up so fast, you’d think they were chowing on french fries.  (Of course, anything roasted in olive oil, kosher salt and pepper and then sprinkled with a savory but sharp parmesan cheese is bound to turn even the most discriminating tastes right around.)  First, the brussels sprouts are trimmed, cleaned and shredded.  Next, they are roasted in a very hot oven until their leaves first turn bright green and are then charred slightly on the edges, giving them a slightly nutty quality while bringing out their sweetness as well.   As the final addition of parmesan shavings melt on the sizzling sprout leaves, one can take in its aroma and know it is a special treat to be had.  So simple, yet so perfect for that otherwise boring and predictable Thanksgiving dinner.

So this fall, if you are looking for a new dish to inspire your family to enjoy this healthy yet unpopular vegetable, this is definitely the recipe for you.  It’s simple, fast (if you own a food processor or a blender), and delicious.

Now, if only there were an iPhone application for fairly distributing the highly coveted turkey leg.

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