Brussels Sprouts

Recipes

Written by Elke Probkevitz

Thursday, 13 January 2011 11:18

Just the mention of this unassuming vegetable can bring fear to the hearts of children everywhere. Brussels sprouts make us think of the vegetables that were pushed upon us in our youth, which we have no desire to incorporate into our meals now that we have a choice. However, our tastes change as we mature and what was once an unappealing side dish can be surprisingly enjoyable. I always tell my children to give new foods a chance, so I would encourage adults to be brave and do the same.

Brussels sprouts are a member of the cabbage family. Just by looking at them you can see that they look like mini cabbages. They are slightly bitter like cabbage and their small size affords them to keep their crispness and not get soggy when cooked. Brussels sprouts are full of healthy nutrients such as Vitamin C, Vitamin A, and potassium. They are in season starting at the end of August through March, which makes them a perfect winter vegetable. They grow on long stalks and are usually cut off to be sold at the market, although I have seen them sold on the stalk.

Choosing Brussels sprouts. The sprouts should be firm with leaves that are bright green and compact. They should be about an inch or less in diameter without blemishes.

Storage and preparation. When you bring home the sprouts, store them unwashed and tightly wrapped in the refrigerator for up to four days. When you are ready to cook them, rinse the sprouts well and remove any discolored leaves.

Uses. Brussels sprouts can be eaten raw or cooked. Brussels sprouts are best eaten raw when they are thinly sliced and placed in salads or as a slaw. To eat cooked, Brussels sprouts can be roasted, sautÃ©ed, fried, or blanched. To make Brussels sprouts shine, a good balance of flavors is key. Ingredients like olive oil, garlic, crushed red pepper flakes, Parmesan, and even nutmeg work well. The nuttiness of the sprouts also pair well with nuts such as pecans or pine nuts.

Brussels sprouts can be scary at any age but you never know what youâ€™re missing until you try them.

Brussels Sprouts With Wild Mushrooms And Shallots

Ingredients:

3 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 cup olive oil
1/2 Tbsp. minced garlic
1 tsp. salt
6 shallots, cut crosswise into 1/8"-thick slices
4 Tbsp. butter substitute
1 1/4 lb mixed wild mushrooms, trimmed and quartered if large
1/4 cup dry white wine
1 Tbsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup water

Directions:

Preheat oven to 450Â°. Toss Brussels sprouts with oil, garlic, salt, and pepper. Add shallots and toss to coat. Spread out on two large baking sheets lined with foil. Roast, stirring occasionally until tenderâ€”about 25â€“35 minutes.

Meanwhile, heat three tablespoons of butter in skillet over moderately high heat until melted. SautÃ© mushrooms until golden brown and tender, about seven minutes. Add wine, thyme, salt, and pepper and boil uncovered until liquid is reduced to a glaze, about two minutes. Add water and remaining tablespoon of butter and simmer, swirling skillet until butter is melted. Transfer Brussels sprouts to serving dish and pour mushroom sauce on top.

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