Brussels sprouts are one of our favorite veggies to serve up for Thanksgiving, even though there are often one or two nasayers at the table. This recipe from Karma Chow pairs the bitter brussels sprout with the sweetness of maple syrup and saltiness of tamari, making for complex flavors. It's bound to make more than a few brussels sprout converts. And it's vegan!
Brussels sprouts, which grow in clusters on long stalks, are so named because they originated in Belgium. We love cooking and eating brussels sprouts when they're in season, particularly when braised in a flavorful liquid (stock, cream, or cider). These dressed-up brussels sprouts are perfect for the holiday table—and they leave the oven open for the main course. Chicken broth added savory depth, and a drizzle of balsamic glaze and olive oil contributed intense flavor and richness. Pine nuts lent a delicate crunch.
Do not flip the brussels sprouts — that way they achieve that beautiful charred color — but feel free to do so halfway through the baking time if they begin to color too fast.
1 pound brussels sprouts, cut in half
2 tablespoons peanut oil or other high-heat oil
1/2 teaspoon red pepper flakes, more or less, to taste
Salt, to taste
- Side Dishes, Vegetables
- Serves 4
- Cook Time
- 45 minutes
Deeply caramelized roasted brussels sprouts might get the lion's share of fanfare — they are mighty delectable, after all — but we'd like to urge you to try the petite cabbages in a slightly more refined fashion: shredded in a zingy salad that will knock your socks off. But before we get ahead of ourselves, click through to find out how to take them from round orbs to delicate ribbons with ease.
Do you believe in love at first sight? I do! Maybe not romantically, but rather in the case of what will please my palate. Specifically, I knew that I was destined to enter a whirlwind romance with this tart and tangy shredded kale and brussels sprouts salad as soon as I set my eyes upon it. In this case, my woman's intuition was spot-on; perfect in its original iteration (it's a favorite amongst our whole team), this salad-slaw hybrid is even better — at least better catered to my proclivities — with a few minor tweaks and additions (reflected in the recipe below).
Now, before you fear that this is all bluster, I've been so smitten that I've already made it three times in the past month — a rarity for someone whose job is to test recipes . . . So as the title says, I seriously urge you to get on board, and make this salad right now!
The easiest method of cooking is to simply roast them. In the past, you may have cooked up your sprouts with bacon or pancetta, but adding walnuts instead offers a similar depth of flavor while providing a boost of healthy fat not found in those meaty options. Keep reading for the crowd-pleasing healthy recipe.
A shredded Brussels sprouts salad with caramelized onions, toasted almonds, and a tasty cumin-grapefruit vinaigrette!
Learn how to make this salad after the break!
Generally speaking, I'm more of a salad gal in Summer and a braised greens lover once Fall begins to hit its stride. But recently, I've discovered the best way to reconcile the two: by utilizing dark, leafy brassicas in their raw form, massaging them by hand with a drizzle of Autumn-tinged maple vinaigrette until slightly wilted and tender. Case in point: this shredded brussels sprouts salad, which is the darling of my kitchen at this very moment. Adding some Lacinato kale really transforms this dish from a slaw to a salad, and it's got a pleasing bitterness that's offset so nicely with a tangy-sweet dressing. To add another layer of flavor and texture, I finish the whole thing with toasted sunflower seeds and raisins. Get excited for the season with the recipe.
I'm pretty excited for Spring to hit the farmers market — strawberries! fava beans! peas! — but there are a few Winter veggies I wish could hang around. This is especially true of brussels sprouts. On a nutritional level brussels sprouts are low calorie and high in vitamins C and K; they're also full of fiber. And more importantly, when it comes to eating and cooking, they taste pretty great. Here are a few healthy brussels sprouts recipes to sneak in before the season ends.