Brussels sprouts are notorious for being the most disliked vegetable on the market, but in recent years the close cousin to green cabbage has developed a strong and loyal following from the culinary community. Brussels sprouts, a cruciferous vegetable with numerous health benefits (fiber!), usually emerge between August and November and can be prepared in a variety of ways that make them not only palatable, but drool-worthy, even for the most stubborn dissenter.
Shred your veggies
Brussels sprouts are a surprisingly pleasant addition to many salads, but their round and sometimes tough, crunchy texture makes them difficult to incorporate into your favorite recipes. Shred or finely slice your vegetables using a cheese grater or chef’s knife and toss with shredded apples, pecans, and gorgonzola cheese.
Braising makes them better
Braising, or slow cooking in liquid on the stove, is a great way to elicit Brussels sprouts’ natural, nutty flavor. Brussels sprouts can be a nice addition to braised entrées such as pork, beef, or chicken and add a hearty dose of nutrition alongside an otherwise fatty cut of meat.
If you’re pairing your cruciferous vegetable pals alongside any dish that needs to be baked in the oven, sauté Brussels sprouts on the stove. Start with a splash of olive oil and add caramelized onions, toasted nuts, and halved Brussels sprouts for a simple side dish that lets you enjoy great taste without a helping of guilt.
Slow roast ’em
There are fewer things easier than roasting vegetables, a task that becomes entirely more pleasant each autumn. Toss quartered Brussels sprouts with chopped sweet potatoes, parsnips, or butternut squash in olive oil seasoned with your favorite herb, such as sage or chive. Spread in an even layer on a rimmed baking sheet and let cook in a 450 degree F oven until sprouts are wilted and have begun to brown.