When I first started blogging for OrganicAuthority in November 2005, I posted The Story My Mother Doesn’t Want You to Read. I was gearing up for Thanksgiving, and I wanted to share my traumatic Brussels sprouts memories from childhood. (Apparently, the kids in the above photo are channeling my angst.)
As it turns out, Brussels sprouts became one of my favorite fall vegetables—much maligned because people simply don’t know how to cook them. Roasting them to crisp perfection is my favorite approach. You can also:
- Bake them with cheese: Cavolini de Bruxelles Gratinati (recipe from cookbook author Maria Liberati, right)
- Add them to fettuccine: Brussels Sprouts Pasta (recipe from Patsy’s Italian Restaurant, New York City)
- Sauté them for an amazing Brussels Sprout Hash (recipe from Clyde’s of Georgetown, Washington, DC)
The tender, yet firm, Brussels sprouts found at New York City takeout shops—roasted with olive oil, lemon juice and honey—can “win over even the most stubborn cabbage haters,” says Dana Jacobi, author of 12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods.
“Roasting is an ideal way to cook Brussels sprouts,” she says. “The oven’s dry heat tenderizes them while avoiding the mushy texture that turns many people off. Roasting also emphasizes the natural sweetness that all cruciferous vegetables have, particularly when they have been harvested after a frost has hit them. A bitter, snowy winter may not be fun for us, but at least it’s bringing out the tasty side in cruciferous vegetables.”
Tune in tomorrow for Jacobi’s recipe for Tuscan-style Brussels sprouts—a perfect addition to your Thanksgiving table.