Brussels Sprouts
You might have bad memories of boiled Brussels sprouts from your school cafeteria days. Overcooked, mushy and off-tasting, these once-misunderstood vegetables were regularly mistreated on the menus of my childhood. Fast forward to now, and Brussels sprouts are having a renaissance.
Thankfully, Brussels sprouts are now treated with more care and thought. These little cabbages grow on a thick stalk and are usually harvested right after the first frost. Brussels sprouts are a wonderful accompaniment to any fall meal. They can be prepared in so many ways, and local chefs and home cooks are bringing out the best these vegetables have to offer.
Selecting: Look for sprouts that are tightly closed with light- to dark-green color. Watch out for yellowing leaves or leaves that look wilted.
Storing: Store covered in the refrigerator for 1 to 2 weeks.
Preparing: Remove exterior leaves that are damaged, halve, and cut off the ends. To remove any little insects that can be in the interior, place in a large bowl of lukewarm water with a couple of tablespoons of salt and let them soak for 10 to 15 minutes. Rinse well and then continue with your preparation.
Pairing: Almonds, apple cider, apples, bacon, basil, butter, celery, cheese, chestnuts, chives, cream, dill, eggs, fennel, fish sauce, garlic, hazelnuts, lemon, maple, marjoram, miso, mustard, nutmeg, olive oil, onions, paprika, pepper, potatoes, shallots, stock, sugar, thyme, turnips, vermouth, vinegar, white wine, Worcestershire.
Try these Brussels sprouts recipes!
Pickled Brussels Sprouts
Brussels Sprout Salad
Fried Brussels Sprouts
Roasted Brussels Sprouts with Maple Syrup, Rutabaga and Spiced Almonds
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