My only problem is that I haven't found a new reliable source for brussels sprouts. Having access to good produce at the Park Slope Food Coop made me lazy. I used to get cheap brussels sprouts there almost every week. Last winter was the year of brussels sprouts, and I was continuing on that path this year until I moved back to Williamsburg this month, away from the Coop. I can't always count on finding brussels sprouts at the farmers market. Last Saturday at Union Square there were just a lot of onions, apples, carrots, and squash. But it all depends on the day and the market, so it's time to recommit to my former routine of going to the McCarren Park farmers market every Saturday, and stopping in at Union Square on weekdays to check out the selection, (which should be especially easy now that I work downtown within walking distance - no more corporate midtown for me!)
Roasted Brussels Sprout, Potato, and Egg Salad
Preheat oven to 450. Rinse and chop one medium potato into small wedges (the smaller, the faster they cook). Pour olive oil liberally over a baking sheet, as well as salt and pepper. Toss the potatoes onto the tray, adding more oil, salt, and pepper and stirring around until thoroughly coated and evenly distributed so that each potato slice gets surface space. Put in the oven to roast.
While they start cooking, rinse about a dozen brussels sprouts, chop off the ends, and slice in half. Likewise prepare the sprouts on an oiled and seasoned pan. Roast for about half an hour, removing both potatoes and sprouts halfway to flip each vegetable slice over to allow the other side to brown. This is also a good time to munch on the leaves that have fallen off the brussels sprouts and crisped. Meanwhile, hard boil three eggs. I like these instructions for hard boiling. Once the eggs have cooled enough to peel and chop, mix it all together and enjoy. Makes two servings.