Flavorful Fact: A typical heirloom Brussels Sprout plant will give you up to 30 sprouts.
Brussels sprouts are American’s least favorite vegetable, which I find shocking. They’re like sweet and tender mini cabbages, don’t we love all things that are miniature? I think that Brussels sprouts can be incredibly delicious, but at the same time, when they’re soggy and overcooked they are undeniably yucky.
In order to preserve their delicate texture and to develop their sweetness it’s best to cook them briefly at a high temperature, such as roasting or pan-frying. One of my favorite fall or winter side dishes is Brussels sprouts roasted with red grapes. As soon as they come out of the oven I toss them in a tiny bit of balsamic vinegar.
I believe that just about any Brussels sprout hater would be quickly converted after trying these. In addition to caramelizing the little green balls of goodness, I’ve recently started eating them raw, cut thinly into salads and slaws. It’s a whole different way of thinking about Brussels sprouts, and is a surprisingly fresh and crunchy addition to a cold-weather meal.
Try this Recipe: Shaved Brussels Sprout Salad with Walnuts, Apples and Asiago