It is now common knowledge throughout the land that Brussels sprouts shall be roasted.
For roasting brings out the inner sweetness of these cunning mini-cabbages.
It is now common knowledge throughout the land that Brussels sprouts shall be roasted, for roasting brings out the inner sweetness of these cunning mini-cabbages and avoids the stinky smell of hydrogen sulfide they release when boiled or even steamed into submission.
Yes, roasting is a delicious way to cook Brussels sprouts. And yet… it is not the only way to prepare this fall and winter treat. Let’s dive into the many ways to make Brussels sprouts utterly, completely, delicious.
As you’ll see below, there are many other ways to enjoy Brussels sprouts. Just note that no matter how to prepare them, you’ll probably want to trim the first. Cut off and discard the stem end. You can cut an “x” into the stem to help even out the cooking time between the leaves and the core (a not-necessary step but it sure looks fancy when they’re done). One thing you don’t want to skip, however, is removing the darker outer leaves from the sprouts. It takes a moment, but that exterior layer tends to have a stronger flavor and longer cooking time than the paler and more delicate green leaves underneath. (If you have a lot of trimmings and/or rather like this kind of meditative kitchen task, you might want to make these Brussels sprouts chips.)
First off, yes, roasting them in a hot (375°- 425°) oven until tender and browned is simple and results in crowd-pleasing sprouts. Trim the sprouts and cut them in half or quarters if they aren’t the teeny tiny ones. Put them in a roasting pan or on a rimmed baking sheet, drizzle with olive oil or the fat of your choice, sprinkle with salt and/or whatever seasonings you like, and roast until tender and browned, about 30 minutes.
From that basic dish, you can have all kinds of fun. You can add apple and mint, you can add maple syrup and rutabaga, you can add bacon and chestnuts. Once roasted, you can mix in wild rice and balsamic or toss them with dates and pecans or add them to pasta.
Or shred Brussels sprouts—use a kitchen mandoline if you have one, but a sharp knife and a steady hand work, too—and use the resulting green ribbons to pull together a simple salad, make a creamy slaw, create a tasty pan-fry, make excellent use of brown butter, or top flatbread.
Know, too, that sautéed or stir-fried Brussels sprouts have a lot going for them. As with roasting them, sautéeing is a “dry” cooking method that helps mitigate that stink that can happen when they’re cooked in water. This recipe cooks them with bacon for tons of flavor. This one treats them simply with a walnut-lemon vinaigrette. This stir-fry features the unusual combination of Brussels sprouts, radishes, tomatoes, and goat cheese. Or try this recipe for a breakfast, brunch, or simple dinner skillet meal with an egg on top.
If it’s warm enough where you are, it’s good to know you can even toss them on the grill.
Have more sprouts than you can possibly handle? Make pickled Brussels sprouts or spicy pickled Brussels sprouts.
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