Brussels sprouts are a hardy vegetable, and taste best in the fall and early winter. This may be why they are often found on the holiday table. They are super nutritious: very rich in vitamin C, vitamin K, minerals and fibre. They also contain sulfur compounds, as do all members of the cabbage family, and these compounds are considered detoxifying, cancer-protective and hormone balancing.
Despite all these wonderful benefits, many people name Brussels sprouts as their least favorite vegetable! This may be because they have only eaten them when they have been steamed or boiled, which is a sure way to taste and smell that stinky sulfur component.
We say, never ever cook brussels sprouts in water! They are delicious sauteed, roasted or even raw. Cooking them in these ways brings out their nutty, savory flavour. Look for sprouts still on the stalk: these will be the freshest. If they are off the stalk, avoid really big sprouts, or those with yellowing leaves. Smaller, tightly bunched green sprouts will taste best.
Here are two favorite preparations for a holiday side dish:
Brussels sprout slaw
1.5 pounds trimmed Brussels sprouts, shredded on a mandolin slicer or in a food processor
1 medium tart apple, shredded
1 large shallot, finely chopped
½ cup dried cranberries
¼ cup finely chopped mint leaves
Dressing:
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
¼ cup olive oil
Salt and pepper
Whisk together all the dressing ingredients and set aside. Shred your salad ingredients and toss with the dressing. Let the salad sit for 1-2 hours before serving to allow the flavours to mingle.
Roasted Brussels sprouts
1.5 pounds Brussels sprouts, trimmed and halved lengthwise
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt and pepper, to taste
Preheat oven to 425 degrees. Toss Brussels sprouts with 2 tablespoons olive oil, salt and pepper. Roast for 20-30 minutes, stirring once. Drizzle the remaining olive oil, honey and balsamic vinegar over the roasted sprouts, and serve!
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