According to some, there is only one good way to serve Brussels sprouts – on someone else’s plate. Dave the Dog disagrees, and will faithfully guard and gratefully eat any you send his way. I just recently began to understand his perspective.
As a child growing up, Brussels sprouts were in the “no thank you” category in my house – the one dish my mother would allow us to politely decline. While the overly processed, canned, and severely boiled Brussels sprouts of my youth were hard to stomach, the truth is that Brussels sprouts are a nutritious and versatile vegetable, abundant in both Vitamin C and Vitamin K and containing many antioxidants.
Aside from being good for you, I have discovered that fresh Brussels sprouts are delicious! Brussels sprouts can be prepared using many different methods and they do not require many ingredients or skillful cooking to bring out their flavor. If you are still in doubt, here are my two favorite ways to prepare and eat Brussels sprouts.
This first method is an almost sure-fire way to convert even the most reluctant Brussels sprouts eater to a raving fan: Brussels sprouts braised in cream. Here is a simple recipe for this amazing dish. All I can say is that whoever first decided to try simmering Brussels sprouts in cream was a culinary genius. For very little effort, you end up with a dish that melts in your mouth – and it even smells good when it is cooking! Some of my favorite on-line reviewer comments of this recipe include “bewitching”, “self righteously easy”, and “makes the toughest man purr like a kitten”.
The second method is the most versatile – roasted Brussels sprouts. This gloriously simply approach involves just tossing your cleaned and trimmed Brussels sprouts with olive oil, salt and pepper and roasting them in a 400 degree oven for 35-40 minutes, until the outside is caramelized with some burnt-looking edges. (Editor’s Note: It’s best to try to get your sprouts to be the same size so they will cook evenly–halving or quartering the larger ones to be about the same size as the smallest ones should do the trick. Depending on the size of your sprouts, or if you’ve halved/quartered the bigger ones, you may find they are done in only 20 minutes.) Roasting Brussels sprouts brings out their sweet, nutty goodness and creates a wonderful “tooth” with a tender inside and slightly crispy outside. There are scores of variations to meet your mood and your taste – try roasting with balsamic vinegar and honey, with garlic and pancetta, with bacon and mustard, and with other root vegetables. Pretty much your imagination is the only limitation with roasted Brussels sprouts. Some of my favorite on-line comments about roasted Brussels sprouts include “effortless,” “fell in love,” and “tiny nuggets of joy.”
So next time you see those great stalks of Brussels sprouts at your farmers market or in your CSA box, go with confidence and happiness that you are soon to enjoy this delicious fall treat! Dave the Dog guarantees it!
More to try:
Shaved Brussels Sprouts Salad with Lemon and Pecorino, Food52 (use any NY aged hard sheep’s milk cheese to locavore-ize it)
Crispy Fried Brussels Sprouts with Honey and Sriracha, Food52 (use NY honey and a local hot sauce)
Oregano Brussels Sprouts, 101 Cookbooks (great photos of prepping the vegetable, if you’re not accustomed to it)