How to Learn to Love Brussels Sprouts
Brussels sprouts, my favorite winter vegetable if not only versatile and sturdy enough to withstand many cooking techniques, but they are also delicious this time of year. Raw Brussels sprouts are tender, pleasantly bitter, and tough enough to handle pre-service prep. One of my favorite ways to use them is in place of Romaine lettuce in classic Caesar salads. Brussels sprouts are also ideal for bite-sized appetizers. Try wrapping some in bacon and drizzling with a syrupy pomegranate molasses and miso reduction.
Roasting is the ultimate way to serve Brussels sprouts. When cooked properly, the outer leaves become crispy and golden, while the insides stay moist and flavor-packed from absorbing the marinades around them. Though it adds to prep time, I believe that halved sprouts are tastier because the cut-side is easier to caramelize than rounded edges. Try roasting halves with miso, fish sauce, brown sugar, and chili flakes for a Southeast Asian spin.
Brussels sprouts are also very nice when allowed to sear, cut side down on a burning hot cast iron pan. The pleasant, charred effect is unique and visually very pretty. Lastly, nobody every got mad at a deep-fried Brussels sprout. Try coating yours in sweet and fiery Kung Pao sauce and finishing them with crushed peanuts, scallions, and sesame seeds.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.
Share