Brussels sprouts are a popular side dish, especially during the cold months and holiday meals such as Thanksgiving and Christmas. They have a bad reputation for being bitter, but they can be delicious when prepared well.
Belonging to the same family as cabbage and broccoli, Brussels sprouts have been enjoyed since ancient Roman times. They grew in popularity in Brussels, Belgium, during the 13th century, from which they derived their name.
Brussels sprouts typically come packaged in bags or sold loose in grocery stores, having already been removed from the large stalk on which they grow. When selecting Brussels sprouts, look for firm, bright-colored sprouts without wilted leaves or bruises.
The taste of Brussels sprouts can vary depending on their size, with smaller sprouts tending to be sweeter and more tender. Cooking methods such as roasting and sautéing can bring out their sweet and nutty flavors, while boiling can make them more bitter.
To prepare Brussels sprouts for cooking, remove any damaged outer leaves and trim the base of each sprout. Depending on the recipe, they can be shredded, thinly sliced, or cut in half or quarters.
Brussels sprouts are versatile and can be used raw in salads, or steamed, boiled, sautéed, fried, roasted, and even pickled. Roasting and sautéing are especially popular methods for enhancing their flavor, and they can be paired with various ingredients such as bacon, Parmesan, and vinaigrettes.
For an irresistible side dish, try making Warm Brussels Sprouts with Bacon and Mustard Vinaigrette. This recipe calls for bacon, olive oil, onion, chicken or vegetable broth, white wine vinegar, Dijon mustard, and seasonings.
After cooking the bacon until crispy and setting it aside, you’ll sauté the onion and Brussels sprouts in a skillet before adding broth and simmering until the sprouts are tender. The vinaigrette, made with olive oil, vinegar, and mustard, is then poured over the Brussels sprouts and bacon, creating a flavorful and irresistible dish.
Want more Brussels sprouts recipe ideas? Check out these options for 4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts, Sauteed Kale and Brussels Sprouts with Bacon, Warm Brussels Sprouts Salad with Anchovy Vinaigrette, Shredded Sauteed Brussels Sprouts, Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs, and Chili Crunch Brussels Sprouts.
Katie Workman is a food writer and author who specializes in family-friendly cooking. For more of her recipes and ideas, visit her blog at http://www.themom100.com.
Find more recipes and dinner ideas from The Washington Times food section here.
