13 Ways to Eat Brussels Sprouts
It often seems that Brussels sprouts are more associated with how much people hate them than anything else. And sure, plenty of the biggest veggie lovers out there run the other way at the site of the bitter sprouts. Scientists have even theorized that humans have a mutated gene that determines whether or not we like their bitter flavor!
It’s time to give Brussels sprouts the respect they deserve. Prepared correctly, the sprouts will lose much of their off-putting flavor and turn even the biggest hater into their number one fan! Click through for 13 fantastic ways to prepare Brussels sprouts, and read some basic tips and info below.
The sprouts are packed with vitamins C, A, and potassium. They contain two different powerful anti-cancer properties.
How to Buy:
Sprouts should be no more than 1 inch in diameter, bright green, firm, compact, and without blemishes. They’re in season from late August until March. If you’re picking the sprouts out individually, make sure to get them in uniform sizes so that they will cook at the same rate.
How to Store:
They keep for up to 4 days in your vegetable crisper, 10 days if stored in a plastic bag. Make sure they’re unwashed and untrimmed.
How to Wash:
Any discolored or yellowed leaves should be discarded. Trim the sprouts’ stems and rinse under running water.
1. Roasted Brussels Sprouts & Shallots with Balsamic
- 2 pounds Brussels sprouts, split in half, bottoms trimmed & outer leaves removed
- 8 shallots, thinly sliced
- 1/4 cup olive oil
- Sea salt & freshly ground black pepper
- 2 tbs balsamic vinegar
Oven Temperature: 500 Degrees
1. Place oven racks in upper and lower middle positions. Put a heavy baking sheet on each rack. Preheat to 500°F.
2. In a large bowl, toss together all ingredients except for vinegar. Combine evenly.
3. When your oven has preheated, quickly take out baking sheets and evenly divide mixture onto sheets. They should be in an even layer. Quickly return to oven.
4. Roast for about 20 minutes, or until sprouts are charred and tender. Halfway through, toss sprouts and switch the pan’s places in the oven.
5. Remove and immediately drizzle vinegar on top of sprouts. Shake to coat evenly. Serve.
Recipe Credit: Serious Eats
5. In-Season Greens & Brussels Sprouts Salad
- 1/3 cup sunflower seeds, raw
- 1 tablespoon whole-grain mustard
- 3 tablespoons freshly-squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1 tablespoon and 1 teaspoon pure maple syrup
- 2 tablespoons cold-pressed sunflower oil
- 3 cups Brussels sprouts, sliced very thinly
- Greens (kale, Swiss chard, mustard greens, endive, and/or arugula)
Oven temperature: 375 degrees
1. Place sunflower seeds in a single layer on a rimmed baking sheet. Bake for about 10 minutes, or until seeds are golden. Stir occasionally. Let cool.
2. In a small bowl, whisk mustard, lemon juice, maple syrup, and salt until combined and oil is emulsified.
4. In a large bowl, toss greens and Brussels sprouts. Add in cooled sunflower seeds and dressing. Serve.
Recipe Credit: Whole Living
8. Whole-Wheat Pasta with Brussels & Mushrooms
- 1 pound whole-wheat penne or rigatoni pasta
- 4 tablespoons olive oil
- 1 pound crimini mushrooms, thinly sliced
- 1 pound Brussels sprouts, trimmed & shredded
- 4 garlic cloves, minced
- 2 teaspoons lemon zest, finely grated
- 1/4 cup lemon juice
- Kosher Salt and freshly-ground pepper
1. Cook pasta in a large pot according to package directions. Reserve and set aside 1/2 cup of pasta water before draining and returning pasta to pot.
2. While you’re cooking the pasta, heat 2 tablespoons of olive oil in large skillet over medium-high heat. Place mushrooms in the pot and lightly season with kosher salt. Stir occasionally for about 6 minutes, or until mushrooms are browned. Put mushrooms in pasta and lightly toss.
3. Add 2 tablespoons of oil into skillet and reduce heat to medium. Place Brussels sprouts and garlic in skillet; season with salt and pepper. Stir often for about 5 minutes, or until sprouts are soft.
4. Put sprouts and lemon zest in the pasta. Slowly stir in reserved pasta water until it’s become a thin sauce. Next, stir in lemon juice and add salt and pepper to taste. Serve immediately.
Recipe Credit: Martha Stewart
13. Stir-Fried Brussels Sprouts with Sesame Seeds
- 2 pounds fresh Brussels sprouts, washed, trimmed, and “x” cut on the bottom of every sprout
- 1 1/2 tablespoon peanut oil, plus more for sautéing Brussels sprouts
- 1 1/2 teaspoons minced garlic
- 1/2 tablespoon ginger root, grated
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed red pepper, plus more to taste
- 1/4 teaspoon freshly-ground black pepper
- 1/4 teaspoon sugar
- 1 tablespoon sesame seed
- 1 teaspoon sesame oil
1. In a large skillet over medium-high heat, heat peanut oil. Add Brussels sprouts and cook, stirring frequently. Cook until just tender, around 9 minutes. Remove from heat and set aside.
2. Meanwhile, in a small bowl, stir peanut oil, garlic and ginger. Add to a large, unheated skillet over high heat. Cook for about 1-2 minutes, or until garlic is fragrant, but before browning, and oil is very hot. Add soy sauce, red and black pepper, sugar and sesame seeds to skillet, whisking until combined. Add Brussels sprouts and stir frequently. Cook for about 6 minutes, or until lightly browned.
3. Transfer to serving platter and drizzle with sesame oil. Serve warm.
Recipe adapted from: food.com