Yuck! What is that nasty, grey-ish, brown-ish, green-ish bit of filth in my mouth!?! A Brussels Sprout? I am NEVER eating that again. In fact, that experience was so awful, I might need a hug.
Sound familiar? A lot of people have unfortunate experiences with the infamous Brussels Sprout. The culprit: poor cooking and preparation. If you under cook a Brussels Sprout, it will be bitter. If you over cook a Brussels Sprout, it will be mushy and gross. Cooked just right, this mini-cabbage is fresh, savory and quite delectable.
Brussels Sprout Stalk
What is a Brussels Sprout anyway and why did my grandmother always tell me to eat them? Popularized in Brussels, Belgium (hence the name and the always capital “B” in Brussels), the eponymous sprouts are in the same family as cabbage, broccoli and kale. One serving of Brussels Sprouts will provide you with 22% of your daily value of Vitamin C and 37% of your daily value of Vitamin K. These little green morsels are also low in Saturated Fat, very low in Cholesterol and good sources of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, Dietary Fiber, Vitamin A, Vitamin B6, Folate, Potassium and Manganese. In Short: they are good for you!
One of the coolest reasons to eat Brussels Sprouts: They may help to fight cancer! Most members of the broccoli family contain a nifty compound calledSulforaphane that is said to exhibit anticancer, antidiabetic, and antimicrobial properties. I think that this magical vegetable should be allowed to join the super food ranks, working along side of such overly publicized stars such as açaí and pomegranate.
So now that we are fully aware that the Brussels Sprout is more like nature’s multi-vitamin package than a normal vegetable, does that make us want to eat it more? I would love to say yes, but the traumatic experience that you may have already had probably outweighs the exhaustive list of benefits available. (This type of logic coincides with us going to grab fast food, smoking or doing drugs…all activities that kill us slowly). You just want it to taste good, right?
The Secret to the Perfect Brussels Sprout
- If purchasing Brussels Sprouts on the stalk, remove each sprout
Brussels Sprout with Marked Bottom - Trim all sad looking leaves from the outside of each sprout
- Using a knife, trim any brown, dry part from the bottom of each sprout
- Using a small knife, mark a shallow “X” on the bottom. This will allow for more even cooking
- Set a large pot of salted water to boil
- Prepare a bowl of ice water and set aside
- Add Brussels Sprouts to boiling water and let blanch until they are just fork tender
- Remove from pot and shock in ice water to stop the cooking process and preserve the beautiful green color
Yummers! Now, the possibilities are endless for flavoring! According to The Flavor Bible (a HIGHLY recommended book), Brussels Sprouts pair exceptionally well with bacon, butter, cheese, chestnuts, cream, garlic, lemon juice, olive oil, pancetta, parsley, thyme and vinegar. Let your imagination run wild! What could you create with some of those ingredients?
One of my favorite Brussels Sprouts dishes is Mint & Basil Brussels Sprouts (aCulinary Princess Catering client must-have). Now that you have opened up your mind to all the beauty that is the Brussels Sprout, why not try this simple, yet yummy, new recipe?
Sautéed Maple Brussels Sprouts with Bacon
- 1/2 lb – Brussels Sprouts, blanched (see above) and cut in half length-wise
- 6 strips – Bacon (could also use bacon lardons)
- AN – Butter, unsalted
- 1/4 c – Dark Brown Sugar
- TT – Salt
- TT – Pepper
- Cut raw bacon into 1” x 1/2” strips
- In a saute pan, cook bacon slowly to render fat and crisp bacon (may need a bit of butter to prevent scorching)
- Remove bacon from pan
- Using the remaining bacon fat, place the Brussels Sprouts in the pan, cut side down and allow to brown slightly. Use butter if more fat is needed
- Sprinkle in brown sugar and allow to melt
- Add bacon back to pan
- Adjust seasoning with salt and pepper as needed
- Enjoy!
