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.