Going to the farmers market on a Saturday morning is one of my favorite things to do in my hometown in Germany. Being there last week had been like a trip down memory lane. Many Saturdays in the past I used to come home with a full bag which content I morph into something delicious (at least most of the time).
Shopping was never the only reasons why most of the people likes to go there. It’s more a come together with family, friends and people mainly I am happy to meet and some I rather don’t want to run into like former teachers. ;o) You can check out your neighbors new girl friend, tell the fish guy how much you like his fresh caught trout (hopping he gives you a little more for free) and chat with the flower lady. And don’t forget to eat a bratwurst in a roll at the stand near the old city hall.
You can get nearly everything there, sometimes it’s more a bazar than a farmers market. I saw a booth with an unbelievable hugh selection of zippers, cute kid’s clothes, many kinds of crafts and I know a couple of people who bought their curtains there and swore they are the best.

I wish I could say we had been friends since the beginning but I have to admit I grew up eating some really bad Brussels sprouts, cooked until mushy which caused a taste that let me shiver with disgust. I don’t frame my mum for my dislike for them, it seams like it had been the common way to cook them. I haven’t bought any for years until someone told me, roasting is the best way to prepare them. Right!
Now I am in love with this miniature versions of cabbage and no one at home would complain if they would get weekly on my table. This is one of these dishes I have to force myself to stop eating. I empty my first plate with a lack of restraint. After I finish the second portion I continue nibbling until someone pulls away the pan and saves me from exploding.

pan roasted brussels sprouts
with mushrooms, cherry tomatoes and pasta

This time I used chicken breast but I prefer chicken tights (boneless, skinless).
Serves 4 to 6

750 g / 1 1/2 lb. Brussels sprouts
250 g / 1/2 lb. mushrooms (brown or portobello)
250 g / 1/2 lb. cherry tomatoes
500 g / 1 lb. chicken breast or tights, boneless, skinless
1 medium onion
1 garlic clove
2 teaspoons lime juice
1/4 teaspoon hot pepper flakes (optional)
approx. 250 g / 9 oz. dry pasta (uncooked)
160 ml / 2/3 chicken broth
salt and pepper to taste
oil for the pan
parsley and grated cheese, optional (like parmesan cheese)

Boil pasta according to package directions.

Meanwhile wash and trim the Brussels sprouts and cut in half, quarter the big ones.
Remove the dirt from the mushrooms, wash them only if necessary. Trim and slice thickly.
Wash and half the cherry tomatoes. Slice the chicken breast in thick strips and sprinkle with salt. Peel and coarsely chop the onion. Mince the garlic.

Preheat your pan over medium-high heat, add the oil and the chicken strips. Roast until it gets a golden color from both sides, don’t overcook it will dry out. Remove from the pan and put aside. Add the Brussels sprouts and roast until they get some color. Add the cherry tomatoes, garlic, onion and mushrooms and continue roasting, stir frequently. Add the broth, hot pepper flakes and the lime juice and simmer for 3-4 minute, remove from heat. Add the cooked pasta and the chicken strips, season to taste and sprinkle with parsley and some cheese if you like.

some notes:
If your pan is not big enough, work in batches and bring everything together in a cooking pot.
If you like use more mushrooms or pasta or whatever, the amounts for the ingredients are just an indication.