For those of us who love the piquancy of bitter flavors, Brussels sprouts are a tremendous pleasure. Roasted or sautéed, paired with bacon or butter, these tiny cabbage-like vegetables – probably developed in 15th-century Belgium – add a sophisticated note to the menu. If you decide to sauté, blanch first and then introduce them to the skillet; blanching produces a milder flavor. Currently, Brussels sprouts are having a moment – here are three easy ways to incorporate them into meal plans this season:
As a Salad
Quarter unpeeled redskin potatoes and simmer for 2 minutes before adding
whole Brussels sprouts. Simmer an additional 8 minutes, then drain and toss with
chopped ham, minced green onion and a dash of apple cider vinegar. Top with
shredded Monterey Jack cheese.
As a Pasta Dish
Roast halved Brussels sprouts, quartered small onions, and halved carrots at 375°
for 30 minutes. Toss with just-cooked pasta, a splash of balsamic vinegar and
crumbled feta cheese.
As a Gratin
Simmer 10 whole Brussels sprouts for 5 minutes, then coarsely chop and mix with
¾ cup Greek yogurt, ¼ cup grated Parmesan cheese and 1 clove of minced garlic.
Gently press into a greased 9-inch glass pie plate, sprinkle additional Parmesan