3 Reasons to Give Brussels Sprouts a Chance

Cook, Fall, In Season, Recipe Roundup

Some time over the past few decades, brussels sprouts earned a bad reputation — but it’s time to put those stereotypes behind us. These leafy green cabbages have become a favorite among contemporary chefs, thanks to their pleasantly bitter taste and nutritional punch.

 

Try three different ways of cooking these vegetables in the following recipes, and you won’t hear any complaints about brussels sprouts again.

 

Cheesy & Crunchy

This top-rated recipe for Brussels Sprouts Gratin with Caramelized Shallots puts a spin on the classic gratin, baking brussels sprouts in cream and cheese and topping them with bread crumbs. Even veggie skeptics will be reaching for seconds.

 

Browned with Bacon

Bitter meets sweet and nutty in our Brussels Sprouts & Butternut Squash with Bacon Vinaigrette. The brussels sprouts are parboiled to achieve a tender texture, then browned in bacon fat for a hearty, flavorful dish.

 

Shredded & Dressed

When finely grated, brussels sprouts are even delicious raw. In this Brussels Sprout Slaw they’re shredded in a food processor and tossed with a maple and cider-based vinaigrette to create a healthy, seasonal salad.

 

5 comments about “3 Reasons to Give Brussels Sprouts a Chance

  1. Keeley @ My Life on a Plate

    I love Brussels sprouts. I was not exposed to them as a child, but the first time I had them I couldn’t believe what I had been missing. I like to roast mine in the oven and top them with crispy bacon.

    Reply
  2. John

    With bacon I can deal with but someone tell my old dear (ie mum) at Christmas they just sit their in a bowl looking sad and lonely

    Reply
  3. Lexie

    Thanks for the Brussel sprout inspiration! Half the time I end up just staring at them wondering what to do with ‘em. Shredded and dressed will be the way I try them next.

    Reply
  4. Melissa

    Olivia, I love this article on the much ‘maligned’ brussel sprout. All three of these recipes look delightful. We’ve cooked B.S.’s for years w/out any joy and then one day I discovered ‘herb butter’ which I used on steamed or roasted B.S.’s and have even used homemade pesto on them (after cooking) and I always slice them now prior to cooking to allow all the yummy seasoning to get in all the cracks and crevices. But LSS (long story short :)) I started using ‘B.S. Leftovers chopping them up and using them in omelettes and simple herbed pasta’s. In closing! You picked a great topic and devised some great new approached to the soon to be ‘most popular veggie’!!!

    Reply
  5. Love Brussels Sprouts!

    I love Brussels Sprouts–one of my favorite preparations is simply to slice them in half, sprinkle liberally with olive oil and salt, and let roast in oven until slightly crispy. Heaven!

    I have to say, Melissa’s post is a pretty good cautionary tale about over-using abbreviations. She “started using B.S.” in her cooking? Really?

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *