Brussels sprouts...Little Cabbages

Little cabbages - that's what I used to call Brussels sprouts. To my child's eyes that is what they looked like. To my adult eyes, that is still what they look like.  Brussels sprouts and cabbages are different plants, but part of the same family. Guess I wasn't too far off.

Until recently, Brussels sprouts were not readily seen. Maybe only grandma was eating them. Lately, they are everywhere. The internet has tons of recipes for Brussels sprouts. You would think we discovered Brussels sprouts.

Brussels sprouts are believed to have been cultivated in Italy during Roman times.  Brussels sprouts that we are familiar with were first cultivated in Belgium as early as 1587 and were introduced in the US in the 1800s. Okay, so we didn't discover Brussels sprouts, but we can still enjoy them.

I like Brussels sprouts. (If you like them, it's okay. You can admit it.) My love of Brussels sprouts has me looking for new recipes. For this posting, I found recipe on the California Almond Board and changed it to make it more Midwestern. Below is my version. But please feel free to try the recipe as the almond board intended it. My goal is that everyone eats good food. Use a recipe as a starting point. Changing it to fit your taste is perfectly fine.
 
Brussels sprouts Salad

Serves 8.
 
Ingredients:
12 ounces Brussels sprouts
½ cup slivered almonds
1 large firm pear
¼ cup finely chopped red onion
½ cup seedless red grapes, halved
⅓ cup dried cranberries

Dressing:
2 Tablespoons extra virgin olive oil
3 Tablespoons apple cider vinegar
1½ Tablespoons sugar
½ teaspoon salt
¼ teaspoon red pepper flakes

Directions:

1. Wash Brussels sprouts. Remove damaged outer leaves. Slice Brussels sprouts very thinly. Set aside.

2. Toast almonds in a 300°F oven for about 10 minutes or until lightly browned. Set aside.

3. Wash and chop the pear. In a large bowl, combine pear, onion, and grapes. Set aside.

4. In a large saucepan, bring about 4 cups of water to a boil. Add ½ teaspoon salt. Add Brussels sprouts and cook for about 2 minutes. Add cranberries during the last 30 seconds. Drain. Add cold water to cool. Drain thoroughly. Add to pear mixture along with the almonds.

5. In a separate bowl, combine dressing ingredients. Pour over Brussels sprouts. Stir to combine.

Healthy Holiday Sides - Brussels Sprouts

 

First of all, I'm not sure if anyone eats Brussels sprouts at Christmas and Thanksgiving.  However, food magazines seem to think that we all eat Brussels sprouts during the holidays.  I am actually quite fond of Brussels sprouts. But after testing a few Brussels sprouts recipes for this blog, I don't want them for the holidays.  If you haven't had your fill of Brussels sprouts yet, give them a try during the holidays. 

Brussels sprouts belong to the cruciferous family of vegetables.  Other members of the cruciferous family include collards, kale, turnip, broccoli, and kohlrabi.  These vegetables tend to be slightly bitter.  You may have to try a few preparation methods before you convince your children to try them. 

Recently, scientists have been touting the benefits of cruciferous vegetables.  These vegetables contain a compound called isothiocyanates which may help prevent certain forms of cancer.  And that is good news.  So this holiday season make sure there is at least one cruciferous vegetable on the table.

I found this recipe for Not Your Mama's Brussels Sprouts in the book, A New Turn in the South, by Hugh Acheson.  I really like the book.  For a Southern girl, turned sorta Midwesterner, that's a compliment.  The Brussels sprouts are parboiled for about 1 to 2 minutes and then dipped in cold water.  They are then briefly sautéed in butter and olive oil.  If you want a little extra zip, add red pepper flakes.

Not Your Mama's Brussels Sprouts

Serves 6.

Ingredients:

1 pound Brussels sprouts
1 teaspoon Kosher salt, divided
½ Tablespoon olive oil
1 Tablespoon butter
1 Tablespoon red wine vinegar
½ teaspoon red pepper flakes, optional

Directions:

1.  Wash Brussels sprouts and slice off about ¼-inch on the stem end (It's dirty).  Slice Brussels sprouts in about ¼-inch slices.  Set aside.

2.  Bring 2 quarts of water to boil over high heat.  Add ¾ teaspoon salt.  Add Brussels sprouts and cook for about 2 minutes.  Remove and immediately dump into ice bath.  Drain water.

3.  In a 12-inch skillet heat the olive oil and butter until it is almost smoking.  Add Brussel sprouts and sauté for about 3 to 4 minutes.  Add the remaining ¼ teaspoon salt and vinegar.  Serve immediately.

Repeat

Yes, this is a repeat.  Well, sort of.  You may remember that during the holiday season, I posted a recipe for green beans with lemon and garlic.  A colleague tried it and fell in love with the dish.  She made it several times during the holidays and returned from the holiday break talking about this recipe. 

My colleague also made two major changes in the recipe.  She eliminated the butter and used all olive oil.  And, she changed the green beans to Brussels sprouts.  I loved it!  That's the beauty of cooking, you can change things to suite your tastes, health concerns, and the season.  I have come to realize that a recipe is an idea.  It is not something set in stone.  Once I put a recipe "out there", it belongs to whomever and they have the right to change or alter as they see fit.

The ability to cook frees one from the restrictions of a recipe.  When people tell me they have changed one of my recipes, I am generally quite flattered.  And sometimes, their changes give me new ideas and inspire me to make changes. 

Here is the new revised Brussels sprouts recipe.  If you make changes, let us know.

Brussels Sprouts with Lemon and Garlic

Serves 6.

Ingredients:
1½ pounds Brussels sprouts
1 teaspoon salt, divided
2 Tablespoons olive oil
1 clove garlic
2 Tablespoons fresh lemon juice
¼ teaspoon black pepper
2 Tablespoons fresh parsley, minced

Directions:
1.  Remove outer leaves from Brussels sprouts.  Slice and place in water until ready to use.

2.  Fill a large saucepan about half full with water, add ½ teaspoon salt and bring to a boil.  Add Brussels sprouts; cover, reduce heat.  Simmer for about 7 to 10 minutes or until tender.  Drain.

3.  Heat oil in a large skillet over medium heat.  Add garlic and sauté for about 1 minute.  Add Brussels sprouts, lemon juice, ½ teaspoon salt, and pepper.  Cook for 2 to 3 minutes or until thoroughly heated.  Sprinkle with parsley.

Note:  If desired, Brussels sprouts can be cooked ahead of time and sautéed just before serving.