The Vegetarian Useful resource Group Weblog

Brussels Sprouts picture from Freepik

by Chef Nancy Berkoff, EdD, RD

Brussels sprouts are the cutest members of the cabbage household. The sprouts (small heads that resemble miniature cabbages) develop proper from a thick stalk, beginning on the base of the stem and dealing upward. In the event you’ve ever seen Brussels sprouts rising in a backyard, you understand they resemble a skinny, tall, inexperienced tennis racquet deal with that sprouted miniature cabbages. The stalk is edible, simply as broccoli stalks are. In the event you ever get your fingers on a Brussels sprouts stalk, peel it and shred it to make use of in coleslaws, soups, stir-fries, and chilly salads.
Some are haunted by childhood reminiscences of khaki inexperienced, bitter, mushy Brussels sprouts globs that needed to be eaten or danger spending the evening on the dinner desk. Nevertheless, contemporary Brussels sprouts, correctly cooked, are delicate in taste. The more energizing the sprouts, the higher the flavour, so fridge storage shouldn’t be for greater than two days. Take away any broken or irregular outer leaves and retailer contemporary unwashed sprouts in plastic baggage within the vegetable bin of the fridge.
Contemporary sprouts will be briefly cooked, cooled, halved, and tossed with French dressing after which served as a chilly aspect dish, or combined into pasta or inexperienced salads.
The important thing to cooking Brussels sprouts is in not overcooking them. The leaves cook dinner quicker than the core, so when steaming them complete, reduce an X within the backside of every stem for even cooking. In the event you let Brussels sprouts cook dinner to the purpose the place they lose their shiny inexperienced shade, they are going to develop the dreaded bitter off-taste and lose a substantial quantity of dietary worth as effectively.
Roast Brussels sprouts in a scorching oven, complete or halved, spraying calmly with vegetable oil. This can work on the grill too. If utilizing frozen Brussel sprouts, don’t defrost previous to cooking; this retains their shade and texture.
If in case you have leftover cooked quinoa, create a quick soup with the quinoa, vegetable broth, and quartered Brussels sprouts, seasoning with garlic powder or dietary yeast. Get artistic with “lengthy” noodles, together with angel hair, spaghetti, or soba, and toss them with roasted Brussels sprouts, shredded carrots, pink pepper flakes, and balsamic vinegar or soy sauce. You can even sauté halved Brussels sprouts and toss them with almonds, lemon zest, and mint or with ready mustard, sauerkraut (two cabbages in a single dish!), and white pepper.