In Season: 6 Brussels Sprouts Recipes Everyone Will Like
Brussels sprouts are notorious for being one of the least-liked (and least-eaten) vegetables. But here at The Daily Meal, we love Brussels sprouts and all the nutrition that they have to offer. We believe that the key to delicious Brussels sprouts is the preparation - and with these recipes even the kids will be asking for seconds. This fall, take advantage of the little cabbages while they are in season and more delicious than ever.
Boiling Brussels sprouts is a common way to cook them, but it happens to be one of the least flavorful. Roasting and pan-searing ensures the outer layers of leaves get caramelized, golden brown, and slightly crunchy while the inside stays tender. Another flavorful option is shredding the mini cabbages and turning them into a slaw or salad. And a personal favorite of the Cook editors is to pair the sprouts with bacon or pancetta to add succulent pork flavor.
To cook Brussels sprouts, begin by cutting off the buds and stalks. Discard any loose leaves and wash thoroughly. It also helps to select Brussels sprouts that are relatively the same size to ensure even cooking times. Lastly, it is overcooking that causes the buds to turn soft and gray and deliver that strong unpleasant aroma, so make sure to keep an eye on them.
Check out some of these recipes and try incorporating Brussels sprouts into your fall menu ideas. With these recipes, we're sure that the vegetable will become a new favorite.
Seared Brussels Sprouts and Bacon
Most people think of roasting their Brussels sprouts, but this recipe has you pan-sear them so that their skin is even and crisp. The final addition of bacon and butter adds a salty bite and silky texture to the crispy sprouts.
Click here to see the Seared Brussels Sprouts and Bacon Recipe
Roasted Brussels Sprouts with Toasted Pecans and Avocado
"Jean-Georges Vongerichten first created this side dish as an all-green one, using pistachios. 'When I tried it with pecans, though, it was even better,' he says. The unconventional combination plays with textures (crisp roasted sprouts, creamy avocado) and flavors: 'When you roast Brussels sprouts, they get sweeter; but when you warm avocado, it gets a little more bitter."- Food & Wine Magazine
Click here to see the Roasted Brussels Sprouts with Toasted Pecans and Avocado Recipe
Sweet & Crunchy Brussels Sprouts-Apple Slaw (Pictured at Top of Page)
This recipe sheds a whole new light on Brussels sprouts - utilizing their texture to create a crunchy slaw and adding the bright and tangy flavors of apples to the mix.
Click Here to see the Sweet & Crunchy Brussels Sprouts-Apple Slaw Recipe
Crispy Brussels Sprouts with Black Garlic Aioli
Quick and easy, this recipe comes together to make a light lunch or snack or even a great side dish; it can also be enjoyed with a roasted chicken.
Click here to see the Crispy Brussels Sprouts with Black Garlic Aioli Recipe
Caramelized Brussels Sprouts with Dates and Kumquats
The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles.
Click Here to see the Caramelized Brussels Sprouts with Dates and Kumquats Recipe
Honey-Glazed Scallops with Tempura Brussels Sprouts and Parsnip Purée Recipe
As long as you know how to cook scallops, this recipe is fairly straightforward. Don't let the tempura-fried Brussels sprouts scare you, they're pretty easy to make at home as well.
INGREDIENTS
3 cups diced parsnips
1 cup heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/4 cup rice flour
1 egg white, lightly beaten
2/3 cup ice-cold water
1 teaspoon lemon juice
5 whole Brussels sprouts, stems removed and leaves pulled apart
Salt and pepper, to taste
DIRECTIONS
For the parsnip purée, combine the diced parsnip, crushed garlic, and heavy cream in a medium saucepan over high heat and season with salt to taste. Bring to a boil and cook over moderately high heat until the parsnips are tender, about 15-20 minutes. Drain the parsnips and purée with the butter. Season with salt and pepper to taste and keep warm until ready to plate.
For the tempura batter, combine the rice flour and a pinch of salt in a bowl. Add the egg white and whisk to incorporate, then slowly whisk in the ice water until a wet yet nape consistency is reached. Set aside to rest.
Heat the olive oil in a medium sauté pan over high heat and season each scallop with a pinch of salt and pepper. Sear 4 scallops at a time in the pan until well browned on each side, about 1 minute per side. Do not try to sear more than 4 scallops at time, because overcrowding the pan will prevent them from browning well. Remove the scallops from the pan and set aside.
Pour the honey into the pan and stir. Let it caramelize for 1-2 minutes, and then stir in the lemon juice. Place the scallops back in the pan and turn to coat them with the honey glaze. Remove from heat and set aside.
While you are searing your scallops, heat the oil in a small saucepan until it reaches 340-360 degrees. To check if the oil is at the right temperature for frying, place a drop or 2 of the batter into it. If the batter bubbles to the surface right away, then the oil is hot enough. Place a handful at a time of Brussels sprouts leaves into the batter and stir well to coat, and then fry in the oil until light golden brown, about 10-15 seconds per handful. Drain on a paper towel and set aside.
To plate, place a large spoonful of the parsnip purée in the center of a plate, and then top with 3 or 4 seared scallops around the edge of the parsnip purée. Pour a bit of the honey glaze from the pan over each scallop, and then garnish with the tempura-fried Brussels sprouts in the center.
Click Here to see More Great Brussels Sprout Recipes everyone will enjoy!
-Emily Jacobs, The Daily Meal
