I love Brussels Sprouts! I know a lot of people don't like them, but to me they are wonderful! I have gathered some info on these under appreciated veggies, as well as some great recipes for you to try! I hope you will like them!
According to Whole Foods, "While the origins of Brussels sprouts are unknown, the first mention of them can be traced to the late 16th century. They are thought to be native to Belgium, specifically to a region near its capital, Brussels, after which they are named. They remained a local crop in this area until their use spread across Europe during World War I. Brussels sprouts are now cultivated throughout Europe and the United States. In the U.S., almost all Brussels sprouts are grown in California."
If you want good Brussels sprouts select those that are firm, compact, and vivid green. You don't want the ones that have yellowed or wilted leaves and don't select them if they are puffy or soft. Unless you want some unwanted visitors, avoid Brussels Sprouts that have perforations in their leaves, this might mean that there are aphids inside them! YIKES! If you can, pick Brussels sprouts that are all about the same size so they will cook evenly. Although you can usually get fresh Brussels sprouts year round, the main season is from autumn until early spring. If you have to, you can buy frozen, but in my opinion, frozen Brussels Sprouts are the main reason people don't like them!
To store your Brussels Sprouts, keep them unwashed and untrimmed in a plastic zip top bag in the vegetable bin of the refrigerator until you are ready to cook them. They will last about 10 days, use them before this or freeze them after a quick blanch for between three to five minutes. They keep in the freezer for up to one year.
Ingredients
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
GARLIC BRUSSELS SPROUTS
Ingredients
1 1/2 pounds fresh Brussels sprouts
4 garlic cloves, chopped
3 teaspoons butter or stick margarine, divided
2 teaspoons olive or canola oil
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Cut an X in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.
SHREDDED BRUSSELS SPROUTS
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
According to Whole Foods, "While the origins of Brussels sprouts are unknown, the first mention of them can be traced to the late 16th century. They are thought to be native to Belgium, specifically to a region near its capital, Brussels, after which they are named. They remained a local crop in this area until their use spread across Europe during World War I. Brussels sprouts are now cultivated throughout Europe and the United States. In the U.S., almost all Brussels sprouts are grown in California."
If you want good Brussels sprouts select those that are firm, compact, and vivid green. You don't want the ones that have yellowed or wilted leaves and don't select them if they are puffy or soft. Unless you want some unwanted visitors, avoid Brussels Sprouts that have perforations in their leaves, this might mean that there are aphids inside them! YIKES! If you can, pick Brussels sprouts that are all about the same size so they will cook evenly. Although you can usually get fresh Brussels sprouts year round, the main season is from autumn until early spring. If you have to, you can buy frozen, but in my opinion, frozen Brussels Sprouts are the main reason people don't like them!
To store your Brussels Sprouts, keep them unwashed and untrimmed in a plastic zip top bag in the vegetable bin of the refrigerator until you are ready to cook them. They will last about 10 days, use them before this or freeze them after a quick blanch for between three to five minutes. They keep in the freezer for up to one year.
On with the recipes!
ROASTED BRUSSELS SPROUTS
Ingredients
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
GARLIC BRUSSELS SPROUTS
Ingredients
1 1/2 pounds fresh Brussels sprouts
4 garlic cloves, chopped
3 teaspoons butter or stick margarine, divided
2 teaspoons olive or canola oil
1/2 cup reduced-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Cut an X in the core end of each brussels sprout; set aside. In a large saucepan, saute garlic in 1 teaspoon butter and oil for 2-3 minutes or until golden brown. Add sprouts; toss to coat. Add the broth, salt and pepper; cover and cook for 12-14 minutes or until sprouts are tender. Drain; add the remaining butter and toss until melted.
SHREDDED BRUSSELS SPROUTS
Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste
Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
Do you like Brussels Sprouts? Do you have any favorite recipes for them? It would be wonderful to share recipes!
Happy Brussels Sprouting!
Love and Hugs!
Jillie
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