No less a respected culinary source than the James Beard Foundation has predicted that Brussels sprouts will be one of our major trends for 2010. To that I say: What took you so long?
(Be sure to read all the way down for a chance to win a free cookbook!)
We love, love, love Brussels sprouts at our house, only we call them “Monster Heads.” My son will tell you they are his favorite vegetable now that he has learned that mushrooms are a fungus, not a vegetable, that is.
In my cookbook, I’ve even written an Ode to Brussels sprouts of sorts. They were not something I liked as a child — in fact, I’m not sure my mother ever served them because I don’t think she liked the 1950’s-style of overcooked Brussels sprouts that she grew up eating. But once I started tossing those little green balls into my Glorious One-Pot Meals, a love affair began.
Check out these one-pot meal recipes for delicious Brussels sprouts:
Downeaster Lobster Tails
Sweet Tart Chicken
Sweet Potatoes for Dinner
Brussels sprouts are a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
Eating Brussels sprouts together with some foods, like potatoes, will create a complete protein for your body to utilize. They have no glycemic load and are mildly anti-inflammatory, too. Not to mention filling.
It’s fun, too, to snag a whole stalk of Brussels sprouts. What a treat!
Need any more reasons to consider adding Brussels sprouts to your diet?
Consider only peeling away the top layer of leaves when cleaning, trimming the base, and making a shallow X with the knife in the heart (helps them cook more evenly and more quickly). I was disappointed to see fully white Brussels sprouts appear at dinner one night while in England visiting dear relatives. Outside of London it can seem like the Brits have an inborn aversion to green things like leaves and vegetables. We did find wonderful organic produce down south near Bath and in London, but up north and into Scotland green foods were far and few between.
5280, the premier city magazine for Denver (yes, the title refers to how many feet we reside above sea level — 5280 feet in a mile — get it?) has noted this passion for Brussels Sprouts showing up at the nicer restaurants around this town, too.
Ha! I knew I was not the only Brussels sprout-lover out there! It all has to do with how they are prepared.
Brussels sprout season is almost over, so get them while you can.
Oh, and if you’d like to share your favorite Brussels sprout recipe, I’ll reward my fave with a personally autographed cookbook. The contest ends March 1st, 2010, just because I have to end it sometime.
So let’s hear ’em! Leave your best Brussels sprouts recipes in the Comments below (just click “Comments” below this post online — sorry: while appreciated, emailed responses will not be entered in the contest).
I can’t wait!!
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This is our favorite way to cook them: chop a leek, finely chop a bag of brussel sprouts. Saute both in olive oil until the edges start to brown a bit. Drizzle a teaspoon of agave nectar over and stir. Salt and pepper to taste. Scrumptious!
I sauteed the sprouts in some butter for just a bit, just enough to get them covered, then I sprinkled liberally with brown sugar, then baked until softened. I think I baked at about 325. For the last 5 minutes of baking, I sprinkled liberally with parmesean cheese.
My then three-year-old asked for seconds: “More brussel sprouts please!”
Awesome!
I make roasted brussels sprouts with sweet potatoes. Yum! Here’s how I do it:
Roasted Brussels Sprouts and Sweet Potatoes
Recipe Serves 4-6
32 medium sized sprouts (adjust number according to the size of sprouts available)
2 medium sweet potatoes
2 tablespoons light olive oil
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried crushed rosemary)
salt to taste
Preheat oven to 325F.
Trim and halve brussels sprouts. Peel sweet potatoes and cut into 1″- 1-1/2″ cubes. Place vegetables on a large cookie sheet. Sprinkle oil, rosemary and salt over and mix with your hands. Arrange in one layer.
Bake at for 15 minutes, then stir and bake for 10 minutes longer.
Note: Don’t forget to include any brussels sprouts leaves that fall off when you prepare them. They’re a crispy little bonus that we love!
I totally agree with Cheryl! I turned my Brussels-sprouts-hating husband into a massive fan.
I sometimes make a GOPM and then throw a pan of B.sprouts on to roast as the meal is finishing. It take about 15 minutes or so. We love to do this when we make a single recipe for the three of us.
The same roasting treatment works beautifully with okra, too.
Oh, there is NOTHING better than roasted brussel sprouts!!!!!
1. Trim brussel sprouts and slice them in half.
2. Spread them in a single layer in a glass baking dish.
3. Drizzle with a tiny bit of olive oil, 1 Tbs. or less.
4. Sprinkle with salt and pepper.
5. (optional) Add a clove or two of minced garlic.
6. Put your hands in there and mix it all up, trying to get a bit of olive oil onto every sprout, then spread it out again into a single layer.
7. Bake at 400 degrees for 10 minutes; stir; then bake another 10 minutes or so, until the sprouts are tender and the edges are just a bit browned.
Delicious!!
I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.
Creamy Braised Brussel Sprouts.
2 lbs of tight and vibrant Brussel Sprouts
1 tblsp of olive oil
1 tblsp of unsalted butter
1 grated clove of garlic
2 tblsp of crispy fried bacon (drained on paper towel)
1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
1 half of a fresh cut lemon
Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.
These are totally yummy and go great with pork chops and fried taters.
I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.
Creamy Braised Brussel Sprouts.
2 lbs of tight and vibrant Brussel Sprouts
1 tblsp of olive oil
1 tblsp of unsalted butter
1 grated clove of garlic
2 tblsp of crispy fried bacon (drained on paper towel)
1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
1 half of a fresh cut lemon
Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.
These are totally yummy and go great with pork chops and fried taters.
I am a lover of Brussel Sprouts. Even from a very young age. My grandmother was a true southern cook, and I make them just as she made them many years ago.
Creamy Braised Brussel Sprouts.
2 lbs of tight and vibrant Brussel Sprouts
1 tblsp of olive oil
1 tblsp of unsalted butter
1 grated clove of garlic
2 tblsp of crispy fried bacon (drained on paper towel)
1 cup heavy cream (she used fresh from the Jersey cow, but I used carton variety)
1 half of a fresh cut lemon
Clean,trim and split sprouts length wise. In a pot of boiling water, drop sprouts in and let cook for 2-3 minutes (Just enough to soften a bit). Take sprouts out and paper towel dry them well. Next melt unsalted butter and olive oil into a skillet. Braised sprouts until they start to caramelize on the edges (Not burnt though). Pour in Heavy cream and reduce cooking temp to a low simmer. Cover and let simmer for about 30 minutes. The sauce will take on a tanish color. Squeeze some of the lemon juice in and taste. When you have enough for your taste, salt and pepper then let sauce thicken till it coats the sprout well.
These are totally yummy and go great with pork chops and fried taters.
you never said when to add the garlic, cream, or bacon.