For years she served them with just melted butter, salt and pepper, and cooked until just tender.
By the time I was married and experimenting in my own kitchen, Mummy and I had both raised our brussel sprouts game.
Now they’re way up there in my veggie pantheon. They’re reliable, versatile, and play well with others. Grated or sliced thin, they perk up coleslaw in place of cabbage, or play a crispy alternative to bok choy in a stir-fry. They like pairing with fruit, nuts, olive oil, butter, cream, cheese, garlic, onions, and herbs, fresh or dried. You can roast ‘em, braise ‘em, boil ‘em, puree ‘em, or spin ‘em around for a few minutes in the microwave. (If you decide to nuke ‘em, add a couple of tablespoons of water to the bowl, and cover them with plastic wrap.)
Strip off the few dry outer leaves, cut off the stem end, and wash them. That’s about as easy as prep gets for a fresh vegetable.
Here are three of my dozen favorite ways to get brussel sprouts on the dinner table. None is difficult; they’re as different from each other as they can be, and, oh yeah! They’re good for you.
BRUSSEL SPROUTS ROASTED WITH OLIVE OIL AND BALSAMIC VINEGAR
Ingredients
One pound sprouts, ends trimmed off and split lengthwise
Olive oil
Balsamic vinegar
Salt and pepper
Preparation
Preheat oven to 375.
Rub a sheet pan with a tablespoon of olive oil.
Place the brussel sprouts in a bowl, and pretend you’re making a salad. Coat the sprouts with oil and a tablespoon of balsamic vinegar, or to taste. The quantities are your call. Season with salt and pepper.
Place the sprouts cut side down on the baking sheet and cook for 15 minutes. Turn them and bake for 10 more minutes, or until golden brown.
AUTUMN BRUSSEL SPROUTS WITH BACON AND APPLES
Ingredients
One pound brussel sprouts, ends trimmed, cut lengthwise
Three slices bacon, sliced crosswise into half-inch lengths
One medium apple, peeled, cored and rough-chopped into half-inch chunks
Salt and pepper
A big pinch of sugar
½ teaspoon vinegar (cider preferred) or lemon juice
Preparation
Add the brussel sprouts to a generous pot of boiling salted water, reduce heat to medium and cooked until just tender, about five minutes. Strain, then place them in a bowl of ice water.
Add the bacon to a medium skillet, and cook until they crisp up. Toss out all but two tablespoons of fat.
Remove the bacon with a slotted spoon, and add the apples. Stir them over medium heat until they begin to soften.
Add the bacon, brussel sprouts, sugar, vinegar and salt and pepper to taste.
(Note: This is a classic Thanksgiving side dish at our table.)
PUREED BRUSSEL SPROUTS
Ingredients
One pound brussel sprouts
½ cup heavy cream
Two tablespoons butter
1 ¼ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon fresh grated nutmeg
Preparation
Trim the ends from the sprouts and mark the base of each with a shallow X.
Cook the brussel sprouts in boiling water until just tender—six to nine minutes.
Strain and transfer to a bowl of ice water.
Melt the butter in a saucepan with the cream on low heat until the butter melts.
Add the salt, pepper and nutmeg, and transfer the mixture, with the drained brussel sprouts, to your food processor.
Process until combined.
Transfer to a serving dish and serve hot, with a garnish of chopped chives, parsley or fennel fronds.
