Since I spent two hours Monday outside in the freezing cold chatting with a couple of West Marin farmers as they cut, cleaned, and boxed some bodacious-looking brussels sprouts (more on the growers at Gospel Flat Farm later this week), I thought it timely to weigh in on this most delectable and much-maligned member of the Brassicaceae family.
Yes, many of us have memories from childhood of horrid-smelling, bitter-tasting, floppy-looking boiled brussels rolling around our plates in all their unappetizing glory.
Banish that image from your mind for good. Perhaps one of the simplest ways to enjoy this cruciferous vegetable, is simply tossing it in some olive oil, garlic, salt and pepper and then roasting these green balls of goodness at super high heat — we’re talking 475 or so degrees — until they’re tender and their caramel-like sweetness releases. For a complete how-to on the subject check out this quick roasting recipe from Farmgirl Fare or this gorgeous-looking, Golden-Crusted Brussels Sprouts offering over at 101 Cookbooks.
I picked up a killer recipe for the humble sprout when I chaperoned my kid’s kindergarten class on a field trip to veggie mecca Berkeley Bowl, where each child got to pick a piece of produce to take back to the classroom for follow-up fun.
My boy opted for the brussels sprouts clinging to their stalk, not because he loved ’em but because of their cool alien-from-out-of-space appearance. A fellow produce picker shared his fave way to eat this cabbage-like veg, a dish that included pecans and gorgonzola cheese. This recipe at Kalyn’s Kitchen is pretty similar. Try it. I swear you’ll never think of these leafy green buds in the same negative way again. (I like to toss in some dried cranberries too for a little festive touch. And switch in hazelnuts for pecans, if you’d prefer.)
Here’s a handy dandy tip: If you decide to boil or steam your brussels sprouts take care not to overcook them as that releases a chemical with the unwieldy name glucosinolate sinigrin, and it’s this pesky substance that produces the stench, I mean, sulfurous odor, that you’ll recall from your youth. Cutting these buds in half before cooking can also help minimize the smelly chemical, apparently.
Before I leave you with some more ways to enjoy these verdant veggies, any copy editors/language gurus want to weigh in on whether it’s Brussels sprouts or brussels sprouts? The New York Times recently had its say on the matter and although it’s French fries the gray lady says its brussel sprouts and lima bean. Go figure.
Below, a smattering of recipes designed to help you change your mind (if that’s necessary) on the merits of these little orbs of loveliness.
Roasted Brussels Sprouts and Pears from Food Blogga
Love the combo of pear, ginger, and thyme in this simply satisfying side.
Creamy Brussels Sprouts Gratin from A Veggie Venture
Brussels sprouts, cream, and breadcrumbs. What’s not to like?
Shredded Brussels Sprouts & Apples 101 Cookbooks
With or without tofu (which makes this into a one-skillet meal).
Hashed Brussels Sprouts with Lemon & Poppy Seeds
Another mighty fine taste combination.
Cauliflower & Brussels Sprouts Gratin Serious Eats Channels Bon Appetit
Cheese, cream, pine nuts, and parsley baked with two nutritious veggies in one delicious dish.