Here in Boulder, Colorado, we’ve already enjoyed our first snows. The nights are chilly and days are crisp and sunny. It’s the perfect time to harvest the ingredient of the week, Brussels sprouts. These tiny cabbages grow in clusters on a thick stalk, much like broccoli. The smallest buds are the sweetest and most tender. Their delicate sweet flavor is only improved by the first snow of November. Those of you who don’t like Brussels sprouts are probably scratching your head, wondering if I’m confused. Delicate? Sweet? Delicious? What is she thinking?
It’s true, boiled to death or allowed to languish in the refrigerator, Brussels sprouts develop a noxious, sulfurous, awful flavor. Overcooked Brussels sprouts are sad and mushy, certainly not pleasant. Cooked properly, Brussels sprouts are a beautiful, even charming, late season vegetable. Unless you are going to roast them and deeply caramelize their leaves, it’s best to quickly steam or sauté them. Treat them with care and you’ll be rewarded with tender, crisp leaves with a sweet, nutty flavor. This week at la domestique we’ll explore the many ways to cook with Brussels sprouts and some really interesting flavor combinations you may never have tried before. With Thanksgiving quickly approaching there will be simple recipes with festive flavor that beg to be served alongside you turkey and stuffing. If you’re having a vegetarian Thanksgiving, I’ll also have delicious ideas for incorporating Brussels sprouts. I’m excited to begin this festive season, cooking in the moment with you!
Do you like to cook with Brussels sprouts? Let me know in the comments section. Click Here.
I’m a big Brussels sprouts fan, and look forward to your posts this week.
-the redhead-
Thanks for commenting! Just took a peek at your blog and I’m jealous of your stash from mmlocal. Looks like you should get through the winter. 🙂
Between that and all the items I’ve swapped for I miiiight just squeak by 😉 Plus I have plenty of jam & fruit butter.
I’m looking forward to your brussels sprouts recipe posts.
-the redhead-
Never cooked withe Brussels. Looking forward to hearing what u have to say about the veggie that is normally portrayed in such a negative light.
LOVE Brussels sprouts! They’ve gotten such a bad rap over the years. Glad you’re willing to dispel the rumors, too! In fact, I’ve got a great recipe for Brussels sprouts on my food column at the Fayetteville Flyer that’s guaranteed to cure anyone’s aversion to them:
http://www.fayettevilleflyer.com/2010/11/14/sprout-support/
Laura,
Your Brussels sprouts with cranberries and porky goodness looks so good! Thanks for sharing!
I love brussels and I’ve been considering serving some this Thanksgiving in place of the usual green beans. Looking forward to seeing some of your ideas!
I’m really inspired by some great ideas this week, can’t wait to share them tomorrow on 10 Ways Tuesday! Thanks for reading, Kathryn!
I love brussels sprouts, and I love when people work hard to spread the good word — they are truly a late fall/early winter gem. I like them lots of ways, but my two favorite ways to introduce them to newbies are to shred them in a food processor and give them a quick saute (maybe with some bacon), or two peel all of the leaves off the core and saute them in browned butter for a knock-your-socks off simple salad. Can’t wait to see what you suggest this week!
Anna,
Both of those ways look fantastic! I think shredding them in a food processor is very clever!
I used to hate brussels sprouts until I learned the proper way to roast them and to combine with something sweet, like sweet potatoes or cranberries. Now I love them.
Brussels sprouts pair beautifully with sweet ingredients like cranberries. Maybe you’ll give #7 a go and try them roasted with grapes? Thanks for commenting, Andrew!
Must say that the old Joy of Cooking recipe for Brussel Sprouts Cockaigne has made converters of friends who upon hearing I’m serving the little beauties have turned up their noses to say “ewwww”; that is, until they taste this recipe….which normally elicits an, “really? this is a brussel sprout? YUM!”
Look forward to seeing more of the brussel sprout story….
Susan,
I took a look at the recipe from Joy of Cooking and think it would be delicious! Brussels sprouts sauteed in butter and garnished with Parmesan is a lovely preparation. Thanks for sharing.