Roman Sprouts?

January 12, 2022

I’m here to tell you….and I never would have predicted it…not even my mother would have guessed…I love Brussels sprouts! That’s right. I’ll own it. I now love Brussels sprouts!

We never ate them when I was growing up. My mother didn’t like them, and since she was in charge of the kitchen (as she was in so many things!),  we were never served them. I understood why she detested them when I tried them once in high school. Yuck! They were almost grey in color, mushy and not tasty. They were bitter, not at all appealing, and confirmed all I had heard about Brussels sprouts. When I became the one in charge of my own kitchen, I didn’t even consider cooking Brussels sprouts. Essentially, I was ignorant of their greatness.

So what changed? I was inspired by social media. “Everyone” was saying they were great. Huh?  Not likely…but then I tried a forkful from my friend’s plate at a restaurant. Pan seared with bacon. Oh wow! So sweet and crunchy. Eureka! I searched my DinnerTime Recipe Box and found so many great recipes and different ways of preparing Brussels sprouts. One of my current favorites is to add shaved raw sprouts to my salads.

Don’t you just love how cute and fun-looking they are? Mini cabbages that grow on branches! My kids think they belong in a Dr Seuss book. Bonus: they are nutritionally dense and only 38 calories per cup. They are especially high in vitamin C, fiber and minerals, aiding in cancer prevention, decreasing inflammation and controlling blood sugar. And they are delicious. Important caveat: they need to be cooked correctly!

Tips to really love your Brussels sprouts

• Plant ‘em: Brussels sprouts are easy to grow and won’t take up a lot of space in your garden. Plant about six to eight weeks prior to your first expected frost. They are best harvested after the frost because they become sweeter and more flavorful after the frost. This is why you will see them in your stores and farmers markets during the colder months of October through March.
• Store ‘em: If you buy sprouts still on the stalk, leave them on until you are ready to cook them because they will stay fresher on the stalk. Whether they have been picked off the stalk or not, store them in a plastic bag in the coldest part of your refrigerator where they should last for several weeks. Remove any yellow or wilted leaves before you store them. The fresher the Brussels sprouts, the sweeter they will be.
• Prepare ‘em: Remove any wilted leaves. Trim the bottom. Rinse in cold water. Some folks will clean their sprouts in a solution of water and baking soda. Smaller sprouts are sweeter but the large ones can be cut in halves or quarters for even cooking
• Cook ‘em: Soooo many great ways and recipes to try. Most important – do not overcook your sprouts. Overcooking will turn them from sweet to bitter. Overcooked, mushy Brussels sprouts are a thing of the past.

1. 1. Roast ’em: One of my favorite methods to cook Brussels sprouts is to roast them. The high heat (400° or higher) and oil bring out the natural sugars that caramelize on the leaves and cut edges of the sprout. They can also be added to a sheet pan with other similar sized veggies to roast.
   2. Parboil ’em: Get a head start by parboiling the sprouts, 3-4 minutes in salted, boiling water. Parboiling ensures that the core of this dense veggie gets cooked before finishing them off by grilling, sautéing or roasting.
   3. Grill ’em: Whether you cook them on a grill pan, on a grill sheet or thread them on skewers, Brussels sprouts are delicious cooked on the grill.
   4. Sauté ’em: Use a hot frying pan or wok to quickly sear and bring out the natural sugars. Finish off with a sprinkle of good balsamic vinegar for a fresh taste.
   5. Boil ’em: Boiled Brussel sprouts can be very tasty if they are not overcooked. I like to use the smallest sprouts I can find to boil as they do best. Drain when they are still bright green and toss with butter, salt and pepper.
   6. Shave ’em: Use a sharp knife or a food processor to shave your cleaned and trimmed sprouts. Add the shavings into salads, slaws or sauté in a hot pan.
   7. Maximize ’em:  Don’t throw away the leaves.They’re considered sweeter than the sprouts and are full of good-for-you-nutrients. Resembling cabbage leaves, you can use them like you would cabbage, kale, spinach or collards. Try sautéing, steaming or stuffing them. Swap out taco shells for Brussel sprout leaves or make a turkey wrap. Chop them up and add salads and smoothies.

Fun fact: Although named after the Belgian city, Brussels, where they have been grown as early as the 13^th century, this cabbage sprout variety was likely enjoyed in ancient Rome. Maybe they should be called Roman Sprouts!

Tasty Brussels sprout recipes!

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