Oh, the humble Brussels Sprout. These teeny cabbages are a great source of fiber, iron, vitamin K, and vitamin C and has a host of other great nutritional benefits. Yet these little veggies don’t get as much love as they should- I will embarrassingly admit that I ate my first Brussels sprouts just a few months ago, and just cooked them for the first time last week! They’re known as being stinky, bitter, and weird- but actually they are sooo DELICIOUS!
During the past month I’ve been paying attention to these veggies as they appear in various preparations. Since my experience is quite limited, here are four awesome recipes created by awesome chefs from across the web. Rosemarried, a beautiful blog focused on seasonal and local ingredients; Green Kitchen Stories, a beautiful vegetarian family full of green love; Healthful Pursuit, a holistic nutritionist on a healthy mission; and a final recipe from my coworker at our little health food store.
First recipe, a roasted Brussels sprouts with a hazelnut romesco sauce with hazelnuts, red peppers, and tomatoes from Rosemarried. Gorgeous and clever!
From Green Kitchen Stores, a Shaved Brussels Sprouts Salad with Christmas colors of kale, orange, and pomegranate, and a tahini dressing.
And then, another simple roasted preparation with lots of garlic from Healthful Pursuit.
And finally, a stovetop version featuring mirin, garlic, and lemon– from our free cooking classes!
Enjoy the Brussels sprouty goodness!
Oh yum! I LOVE Brussels sprouts! I made a Brussels and carrot roast as part of Christmas supper that had a little balsamic vinegar. I definitely want to give that shaved salad recipe you shared a try!
I want to try all of them! But, though we get mangoes and bananas cheaply year round, brussels don’t grow here and cost $10/lb at my little organic store. Bummers for sure!