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Ingredient

Brussels Sprouts

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What is it?

Brussels sprouts—they get their name because it’s believed they were first cultivated in Belgium—look like tiny cabbages (and are a member of the cabbage family) and have a flavor that’s both assertive and somewhat sweet. They take well to a variety of cooking methods, including roasting, steaming, braising, and sautéing with they key being not to overcook them or they will becomes, like cabbage, unpleasantly pungent.

Kitchen math:

1 lb. = about 25 sprouts = about 3 cups

How to choose:

Look for sprouts from early fall through spring, and choose tight heads with little decay or yellowing. Sprouts that are loose and ruffly have most likely been grown in too much heat and won’t be as intensely sweet and nutty. You’ll sometimes find the whole stalk, which is gorgeous in a sculptural way but a pain to store once you get it home.

How to prep:

Use a small paring knife to trim off the lower part of the stem and any tatty outer leaves. Brussels sprouts can be cooked whole, halved, quartered, sliced. You can also separate the individual leaves, a little tedious, but a lovely presentation.

How to store:

Store sprouts in the coldest part of the refrigerator where they should last at least a week or more. The longer they’re stored, the more the outer leaves will yellow, so just peel them off before cooking.

    Recipes

  • Recipe

    Roasted Brussels Sprouts and Mushroom Frittata

    Mushrooms make this vegetarian main course taste rich and almost meaty, while the roasted sprouts add a sweet, caramelized flavor. Serve it to a crowd, or have leftovers for breakfast.

  • Recipe

    Hot and Sour Brussels Sprouts

    A bit of maple syrup harmonizes with hot red pepper flakes and tangy sherry vinegar in these flavorful sprouts. Be sure to cut the sprouts to roughly the same size…

  • Recipe

    Shredded Brussels Sprouts Salad with Oranges, Toasted Walnuts, and Crisp Prosciutto

    Sweet oranges balance the sprouts’ pleasantly bitter edge in this versatile side dish. If you have it on hand, white balsamic vinegar is a nice option because it won’t discolor…

  • Recipe

    Cider-Glazed Pork Belly and Brussels Sprouts

    This dish uses a classic flavor combination—pork, Brussels sprouts, and apples—in new ways. The pork is braised and glazed with cider for deep apple flavor and served over a Brussels…

  • Recipe

    Brussels Sprout and Mushroom Sauté

    Shredding Brussels sprouts is a great way to get their robust flavor in a quick-cooking side dish. You can often find packages of shredded sprouts at the supermarket; if not,…

  • Recipe

    Brussels Sprouts with Crème Fraîche and Pistachios

    Separating Brussels sprouts into individual leaves is more time-consuming than simply cutting them in half, but the super-tender texture that results is worth it. Fortunately, you can do the work…

  • Recipe

    Brussels Sprouts with Lemon and Thyme

    Who would expect that such a simple recipe with just a handful of ingredients could be so tasty? For a fancier, more formal version of this recipe, see Brussels Sprouts…

  • Recipe

    Broiled Steak & Brussels Sprouts with Blue Cheese Sauce

    In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your…

  • Recipe

    Roasted Brussels Sprouts and Pears

    Pears lend their sweetness to earthy Brussels sprouts in this quick essence-of-fall side dish. Serve with roast turkey or baked ham.

  • Recipe

    Sweet & Sour Fried Brussels Sprouts

    On paper, this recipe looks a little crazy: fish sauce, rosemary, and pepitas? But it works. Every bite is an explosion of texture and flavor. If frying is not your…

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