Beyond Roasting: New Ideas for Cooking with Brussels Sprouts
The possibilities are endless for this cool-weather vegetable.
Mushy, bitter, over-boiled, bland—Brussels sprouts just never seemed to inspire cooks. But thankfully, that has changed: Brussels sprouts are now ubiquitous on restaurant menus, and chefs’ enthusiasm for the cruciferous vegetable has trickled down to the home cook. The key is in the preparation: Roasting, of course, yields tender sprouts with caramelized edges, but pickling, parboiling and pan steaming are also tasty options. Or forget cooking them altogether and simply shred, marinate and serve ‘em raw in a salad.
Sprouts still on the stalk, typically found at farmers’ markets in fall and early winter, are a treat and are healthful too: A relative of cabbage, broccoli, kale and cauliflower, Brussels are packed with Vitamins C and K, beta carotene, folic acid, iron, magnesium and fiber. Fortunately, winning over even the most ardent denouncers of Brussels sprouts is easy with one of these expert recipes from the Edible community.