Brussels sprouts are everywhere
In the midst of so many changes and challenges in life recently, self-care has been a common theme.
Part of that is eating better. So, you stock up on the healthiest vegetable you can think of: brussels sprouts. Those spherical little buds have induced cries of “yuck” worldwide, after all, they are basically mini cabbages. But in recent years, brussels sprouts have become trendy, starring in Tasty videos on Facebook feeds, headlining dishes on Top Chef and showing up on menus in restaurants.
Why? Brussels sprouts are the perfect vessel for sauce. While other superfood greens like spinach or kale wilt when heated, brussels sprouts maintain their shape and those nooks and crannies — each thick leaf coated in a silky brown butter sauce or spicy Asian dressing — make every bite a rollercoaster.
Plus, like any green veg, their versatility is unmatched. Roasted, grilled, sliced, shaved, brussels sprouts can do it all. But let's get real, brussels sprouts made at home never taste as good (or look as appetizing) as they do in restaurants.
While the brussels sprout is thought to have a strong (sometimes stinky) flavour, that's only when they're overcooked. Luckily, Atlantic Canadian eateries jumped on the brussels-are-best bandwagon offering trendy iterations that will make anyone scream for sprouts.
At Brooklyn Warehouse in Halifax, the Kung Pao brussels sprouts tossed with spicy chilies, garlic, scallions and peanuts is a popular appetizer while at Eliot & Vine's brussels skew Italian when served with cremini mushrooms, walnuts, brown butter, Parmigiano Reggiano and balsamic reduction.
The roasted squash and brussels salad at 2 Doors Down add to the myriad options in the city with harissa roasted squash, brussels sprouts, quinoa, maple spiced pumpkin seeds, apricots, and feta topped with apple cider vinaigrette.
The collection of brussels dishes in New Brunswick is just as diverse. 11th Mile in Fredericton does an Asian interpretation of their roasted brussels sprouts with a gochujang vinaigrette, crispy shallots, chili and cilantro, while Saint John Ale House offers crispy brussels sprouts with maple, butter, cheddar, smoked almonds and jalapeño.
In Charlottetown, sprouts on the side are becoming commonplace. Sims Corner Steakhouse & Oyster Bar offers a side of roasted brussels sprouts with sweet potato and pecans while Brickhouse Kitchen & Bar does a side of fried brussels sprouts with lemon, stone-ground mustard and candied walnuts.
St. John's is crazy for brussels sprout caesar salad. Not too long ago Terre did a cod cheek and brussels sprout dish with caesar dressing, while Waterwest Kitchen and Meats does a caesar salad with brussels sprouts as the main event. Fork in Witless Bay offered a buttery brussels caesar salad doused with a layer of parmesan and even one of the newest restaurants in the city, Vu, has roasted brussels sprouts caesar with lardons, crostini and parmesan on their menu.
So, go, seek out a healthier lifestyle by eating your vegetable. After all, brussels sprouts are everywhere.
Gabby Peyton is a freelance food writer based in St. John's, N.L.