This holiday season, celebrate the full bounty of the produce world. Brussels sprouts are a perfect place to start. These cute little cabbage-look-a-likes are marvelous baked, roasted, steamed or pan-cooked. Whether you dress them up like in this Maple Roasted Brussels Sprouts with Pumpkin Seeds (drizzled with extra-virgin olive oil, maple syrup and pumpkin seeds and roasted to perfection!) or if you keep them simple like these delicious Oven Roasted Brussels Sprouts, they are sure to bring a festive flare to your seasonal menu.
I’ve always loved Brussels sprouts. My mother would steam them and then sprinkle them with cheese or toss with a little butter, salt and pepper. I would eat them slowly, peeling off each tiny little leaf to savor! Brussels sprouts are at their peak from September through mid-February, making them perfect for cold-weather cooking and holiday feasting. Here are more recipes:
- Fresh thyme and crisp apples make this Brussels Sprouts with Apples and Shallots recipe a winner for company over the holidays.
- Steamed Carrots and Brussels Sprouts with Tarragon are simple, colorful and delicious.
- Roasted Brussels Sprouts with Walnuts and Crispy Bacon are filling and the flavors are beautifully paired — this is another recipe you’ll want to serve to your friends and family.
Always purchase small, firm Brussels sprouts. There should be no yellow or brown spots. The heads should be compact and green. If possible, choose similar sizes (they can vary) to ensure even cooking. Refrigerate in a breathable produce bag for up to 4 days, or cook them right away. Remember, Brussels sprouts are rich in sulfur-containing nutrients that are good for your health, but can have an off-putting odor and taste if overcooked. Watch them carefully, cooking until bright green and crisp-tender. Here are some tips, ideas and more recipes:
- Add to vegetable soups and stews. Beer-Braised Beef Stew with Brussels Sprouts is a hearty German-inspired dish.
- Gently steam or cook over high heat with a little oil; eat as is or add to cooked legumes, meats or grains.
- Cook with other colorful vegetables such as bell peppers, carrots and purple onion. Our Brussels Sprouts with Carrots recipe is made with thyme and garlic.
- Steam, chop and add to leafy green salads or toss with diced raw vegetables such as tomato, onion, parsley, bell peppers, carrots, cucumbers, etc. Add a favorite salad dressing.
- Cook with garlic in a little olive oil; serve over baked potatoes.
- Add to pasta sauces.
- You can even top your pizza with Brussels sprouts! Here’s our Brussels Sprouts and Chicken Pizza with Parmigiano Reggiano.
Do you have a favorite Brussels sprouts recipe that you love? Let me know.