Ingredient Spotlight: Brussels Sprouts

Dear Brussels Sprouts haters,

Sorry to break it to you, but you are oh so wrong about these darling, doll-sized cabbages. In your defense, your distaste for this nutritious cruciferous is likely due in part to the way you’ve had it prepared in the past. Traditionally, Brussels sprouts were either boiled or sautéed, leaving even the biggest fan lukewarm.

Two methods for preparing Brussels sprouts, however, coax out the best in the brassicas: roasting them until they are crispy and charred and shaving or slicing them paper-thin and eating them raw as a slaw or salad. Best of all, both of these methods are about as simple as they could be:

To roast:

1. Preheat the oven to 450 degrees.

2. Halve or quarter each sprout, toss it with olive oil, and season with salt and pepper. With the side of a chef’s knife, smash a couple of garlic cloves and toss them in the mix.

3. Add it all in a single-layer to a large baking pan and roast until caramelized and crispy, about 25 minutes, stirring halfway through for even browning.


Delicious-looking, right?

For eating as a salad or slaw:

1. Trim and discard the tough stem end of each sprout. Shave the sprouts as thinly as possible. A sharp chef’s knife will do the trick, but a mandoline or cheese grater will also work. Just watch your fingertips!

2. Toss the shredded sprouts with a light vinaigrette to avoid weighing them down and dig in.

In a salad they pair especially well with toasted nuts like walnuts or almonds and with seeds like sunflower or pumpkin seeds. Dried cherries or cranberries or fresh fruit like apples also make delicious companions.

Whether your Brussels sprouts are roasted or shaved, some crispy bacon never hurt anything either.


So off you go! Give these two delicious ways of preparing this divisive winter crop a try. We Brussels sprouts lovers promise not to say we told you so.

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