Ingredient Spotlight: Brussels Sprouts September 29, 2013
Brussels sprouts have gotten a bad rap in the past. Smelly, bitter, and overcooked by grandma. At least that’s how brussels sprouts used to be perceived. In more recent times, however, brussels sprouts are the hot ticket, popping up all over restaurant menus, in salads, as a side, or even the main component of a dish.
Now in the thick of fall, brussels sprouts are in their prime, and we suggest making them a staple in the kitchen. But to avoid the eye-rolling from the kids or pushing them around on the plate, here are a few tips and fun recipes to assure that your sprouts are nothing like the overcooked, bitter mush that grandma used to make.
When shopping at the market… Go for firm, compact, bright green heads no larger than an inch in diameter.
When in the kitchen… Store in the vegetable drawer of the fridge for up to 4-5 days. Rinse, trim the ends, and remove any loose outer leaves before cooking.
When you’re ready to roll… Cut sprouts in half and roast in the oven with some olive oil, salt and pepper until browned and crispy. Thinly slice and serve raw in a vegetable slaw. Sauté with some butter and sage. The options are endless!
When you need some more inspiration… Try out brussels sprouts in our Seared Scallops with Crispy Brussels Sprouts & Quinoa next week. We love the Honey Dijon Brussels Sprouts from Westville in NYC. Or even top your pizza with brussels and bacon!