Brussels sprouts have had a bad reputation for a while now. However, the culinary world is finally recognizing the tasty healthiness that Brussels sprouts bring to the table. With a few updated approaches to these wonderful cruciferous veggies, you may find that Brussels sprouts are actually requested on dinner plates.
About the Brussels Sprout
Brussels sprouts are generally cool weather crops, meaning they are at their peak in autumn and in winter for some planting zones. Related to cabbages, they are actually buds that grow on a 2-4 foot stalk. If you can find Brussels sprouts in the grocery store that are still on their stalk, be sure to snatch them up because they will store longer that way and we think they are tastiest right off of their stalk. Nutritionally, Brussels sprouts are excellent. They contain a lot of Vitamins K and C as well as Vitamin A, folate, fiber, and other antioxidants.
Roasting Brussels Sprouts
One of the easiest, tastiest, ways to cook Brussels sprouts is to roast them. It gives them an amazingly sweet and crunchy flavor with a hint of charred earthiness. While you can roast them whole, we prefer halving them after cutting off the brown ends and removing any yellowed leaves. Spread them out on a cookie sheet, or other sheet pan, and drizzle with olive oil (2-3 tablespoons), salt, and pepper (to taste). Toss. Then roast in a 400 degree F oven for 35-40 minutes or til tender on the inside. You can sprinkle more salt on them if you wish, but we like them as is. Serve right away.
You can jazz up this simple technique by using different oils, such as sesame, and/or adding other spices (garlic, red pepper, or paprika, etc.) before roasting.
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Steamed Brussels Sprouts
Another easy way to eat Brussels sprouts is to steam them. While this may seem like the boiled sprout nightmare from your childhood, we promise it isn’t. Steamed Brussels sprouts become a little sweeter and have a wonderful mouth feel. After steaming, you can eat them plain, add a pat of butter for richness, or add a bit of ground ginger and lemon juice for added freshness.
To steam about a pound of Brussels sprouts, cut off the brown ends and tear off any yellowed outer leaves. Cut each sprout in half lengthwise. Place Brussels sprouts in a steamer with around a ½ cup of water, or around a ½ inch water in the bottom of the pan, and some salt. Place the pan over high heat and cook for around five minutes, or until tender. Serve immediately as outlined above or with your own creative twist.
Brussels Sprouts, Easy and Scrumptious
As you can see, there are endlessly delicious possibilities when you use Brussels sprouts as your culinary canvas. If steaming or roasting seems drab to you, try grating raw sprouts into a salad. There are endless possibilities and recipes to reintroduce the Brussels Sprout to your plate.
