I discovered Brussels sprouts fairly recently in my culinary adventures and as soon as I tried them I really liked their delicate, nutty flavor. When I had the Brussels sprouts at Alex in Las Vegas which has now unfortunately closed, I fully realized the 5 star potential of this vegetable. The dish at Alex featured green and purple Brussels Sprouts served with Butter Poached Main Lobster, black sea urchin linguini, finished with a rich creamy sauce. Some day, when I can get get a black sea urchin ink, I would love to replicate this dish.
Today, I went with a more rustic, simpler pasta and Brussels sprouts dish. I was fortunate to receive wonderful quality Brussels sprouts from Ocean Mist Farms. I was thrilled to see them come still attached to the stack on which it was growing!
I decided to make a mini farfalle pasta with roasted Brussels sprouts, cubed smoked ham, and Délice de Bourgogne, a rich and creamy cow's milk cheese from the Burgundy region of France. After roasting the Brussels sprouts, seasoned with olive oil, salt, and pepper, and cooking the pasta, I simply tossed all the ingredients together in a baking dish, and placed in the oven for about five minutes until the cheese melted. It was very flavorful and super delicious dish!
