Oh, the Brussels sprout. It had a difficult childhood, as did any child who was forced to eat it boiled, a mushy grey-green mass that you tried and failed to hide under the mashed potatoes. But while Brussels sprouts may have had an awkward start, puberty was good to them — Brussels sprouts are now the prettiest girl at the dance, everyone’s favorite vegetable. Why? Because we finally learned how to cook them! Roasted until they’re crisp and caramelized or thinly sliced raw in a salad, Brussels sprouts are simply heavenly, which is why four new Brussels sprouts recipes are getting ready to feature on our Meatless Monday table.
If you still haven’t jumped onboard the Brussels sprout train, please don’t steer clear just because of the sulfurous odor you remember from your middle school cafeteria. Properly prepared, Brussels sprouts are slightly sweet, nutty and utterly delicious.
Start things off with a simple dish of Brussels sprouts and garlic. Whole garlic cloves and just a touch of balsamic vinegar are the perfect way to bring out the natural sweetness of the baby brassica. This richly flavored dish is perfect on its own, but it’s just as lovely with a poached or fried egg on top to add a touch of protein to your Meatless Monday meal.
Brussels sprouts don’t always need to be center-stage — they’re just as good as backup singers, like in this quinoa and millet salad with Brussels sprouts and peas. An Italian-inspired dressing including white wine vinegar, olive oil, garlic and Parmesan acts as the perfect foil for the nuttiness of the whole grains and the sprouts. This salad is truly greater than the sum of its parts — and its parts are already pretty great.
Remember all those broccoli casseroles of your youth? Well this is a remix of the cruciferous casserole, more akin to a French gratin. A simple béchamel sauce and a (healthy) sprinkling of gruyère cheese, and Brussels sprouts are transformed. Even the pickiest kids will take a bite… and the adventurous ones will be asking for seconds!
Photo by Ally-Jane Grossan.
Brussels sprouts are delicious when roasted for a long time so their crispy caramelization comes to the surface, but they’re just as yummy shredded and served raw in a salad. This 10-minute Brussels sprout salad pairs the baby cabbages with lemon, pine nuts, dill and red onion. The surprising combination of everyday ingredients creates a salad that’s simple enough for a Meatless Monday supper but sophisticated enough for a dinner party.Related on Organic Authority
Top image: Mackenzie Kosut