Once scorned, Brussels sprouts hit their stride as tasty side
Brussels sprouts have long been the black sheep of the Brassicaceae family of vegetables closely related to kale, cauliflower, and mustard greens.
Their reputation for being bitter, soggy, and foulsmelling stemmed from the way they were prepared in the past — boiled and overcooked. Thanks to creative chefs, this nutritious and delicious vegetable is now getting the attention it deserves.
Chefs are cooking brussels sprouts using every method imaginable — sautéing, braising, grilling, and roasting.
Raw brussels sprouts make a delicious salad. Simply shred or thinly slice the sprouts using a food processor slicing disc, mandoline or sharp knife, and combine with chopped kale, sliced apples, dried cranberries, sliced almonds, grated parmesan cheese, and toss with your favorite tart dressing.
My favorite way to prepare them is to roast until crisp, caramelized, and golden brown on the out
side, and sweet and tender on the inside. I love to eat them straight off the baking pan like candy.
These would be lovely with grilled, steak, chicken, or pork; or if serving on their own drizzled with blue cheese or balsamic vinegar and lemon juice, or for an Asian twist, Teriyaki sauce.
Start with bright green sprouts without any brown spots or yellow leaves. Buy them on the stalk if possible (they look like tiny cabbages circling a 20” stalk) because they will be tender and sweet. On the stalk or boxed they will keep for about a week in the refrigerator vegetable drawer.
To make roasted Brussels sprouts, remove the outer leaves and discard any woody stems at the bottom of the sprouts.
Cut larger sprouts in half, leaving smaller ones whole. Toss with olive oil and seasoning, place them cut side down in a single layer on a parchment-lined baking sheet, and roast at 400° for about 25-30 minutes. They are done when the bottoms are caramelized and can be pierced easily with a fork. They are delicious tossed into pasta, served over risotto, added to a grain bowl or salad.