The time for Brussels sprouts is nigh, my friends! If you are a fellow lover of these diminutive green globes, then this is cause to celebrate. And if you are not, that's fine—I'll have your portion. I'll be having Brussels sprouts roasted, pan-seared, steamed, and hashed from now until they disappear into from market shelves.
Brussels sprouts season runs from late-September through February or so. They are best picked after the first hard frost in your area since sprouts react to cold temperatures by producing sugars. Frost usually happens sooner out in farmland areas than in urban areas, so ask the farmer before buying.
Pick Brussels sprouts that feel tightly compacted and hard when you squeeze them. Smaller sprouts tend to be sweeter-tasting, while larger sprouts are more cabbage-like. Sprouts are equally good whether you buy them on or off of the stem, and they will keep for several weeks in the fridge.
To prepare them, trim off the dry part of the stem at the base of the sprout and any loose outer leaves. You can leave the sprouts whole, slice them in half, or even shred them for a salad or hash. My absolute most-favorite way to prepare them is to toss them with salt and olive oil and then roast them in a hot oven until the cut edges turn golden and the outer leaves become crispy. So good.
Take a look at these posts for some more info on buying and preparing sprouts:
Brussels Sprout Tips:
• How to Store Brussels Sprouts
• Core Sprouts with a Vegetable Peeler
• Keep Brussels Sprouts Green with a BathBrussels Sprout Recipes:
• Roasted Brussels Sprouts
• Thai-Style Brussels Sprouts
• Hashed Sprouts with Hazelnuts and Fried Capers
• Pasta with Shaved Brussels Sprouts and Pancetta
• Last-Minute Appetizer: Crispy Brussels Sprouts Chips
What are your favorite ways to eat Brussels sprouts?
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(Image: Emma Christensen)
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Try serving Brussels sprouts with garlic, onion, coconut milk and the Indonesian hot spices called SAMBAL BADJAK. Serve them 'al dente' with Basmati rice and your choice of meat or fish.
I have purchased seemingly perfect looking brussels sprouts only to find tiny bugs beneath the layers. Sometimes it's just one or two sprouts, but other times it seems like all of them are infested. Is there a good way to detect them before buying, short of peeling away the layers at the market? Or an efficient way to clean them off?
Mock Cabbage Rolls
Toss Brussels Sprouts, cherry tomatoes and frozen prepared meatballs with olive oil, salt. and pepper. Roast at 400 about 25 minutes. Serve over rice.
I love just tossing them in olive oil and salt and roasting. They get so sweet. Sometimes i drizzle balsamic on them.
I'm with you Emma, I could eat roasted Brussels every night! Last week (before roasting) I tossed in a diced apple, sliced shallot and splash of apple cider vinegar on a whim. SO good!
My favorite way of eating Brussel Sprout is to roast them in the over in maple syrup, pine nuts and salted butter. My favorite around Thanksgiving time.
Steamed then drizzle on a heated mixture of butter, capers, lemon juice, garlic, black pepper.
They are also delicious with bacon, pecans, and balsamic over ravioli!
I love brussel sprouts!!! We had them all the time growing up. My mom would boil them in hot water for 10 mins to soften, then sautee them in bread crumbs and butter (or olive oil) and then you can add almonds/salt to flavour. They're soooooo yummy!
I just recently started eating Brussels sprouts and now I love them! On Monday I shared three of my favorite recipes on my blog - http://thetinyhummingbird.blogspot.com/2012/10/what-to-do-with-brussels-sprouts-fall.html - one of them uses sprouts as a pizza topping!
I never know what to do with Brussels sprouts at home although I've eaten some fabulously prepared dishes at restaurants. I saw some on the stalk the other day at the store, I'm going to have to bring some home with me and try out your tips and recipes. Thank you, Emma!