When Brussels sprouts became fashionable again on modern restaurant menus, a favorite preparation technique was to fry until crispy and toss with bacon. It was such a radical departure from the squishy, smelly, overcooked fare that swam in butter and appeared (rarely, thankfully) on some of our childhood tables. Suddenly, sprouts became popular, tasty and everywhere.
But you don’t need a deep fryer to have restaurant-quality sprouts. Make them a staple at home with these three preparations.
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Shredded Brussels Sprouts Salad
Spicy Brown Butter-Sautéed Brussels Sprouts
Sweet & Sour Roasted Brussels Sprouts
Raw, thinly sliced Brussels sprouts are crisp and refreshing. Toasty, nutty flavors from aged cheese and hazelnuts balance bright lemon vinaigrette. Keep it simple, because the sprouts really don’t need much added to make a perfect side for Perfect Pan-Seared Scallops and a glass of Riesling.
- 1 pound Brussels sprouts
- ½ teaspoon kosher salt, more to taste
- 2 tablespoons fresh lemon juice
- 1 tablespoon coarse mustard
- ¼ cup extra-virgin olive oil
- ¼ cup loosely packed aged Gouda shavings
- 2 tablespoons chopped toasted hazelnuts
- Black pepper, to taste
Core sprouts and remove tough or discolored outer leaves. Slice thinly crosswise, until all sprouts have been cut into small ribbons. Toss with salt, and break up any leaves that stick together.
In small bowl or cup, whisk lemon juice and mustard with fork. Carefully drizzle oil into mixture in slow, steady stream, whisking continuously, until emulsified. Add sprouts and toss. Season to taste with more salt, if needed. Divide among plates. Top with cheese, nuts and pepper. Serves 4.
Tangy, sweet and spicy, this side dish tastes more complex than it really is. Don’t shy away from the anchovies, as they add an incredible burst of flavor. These Brussels sprouts are best served with a bold, meaty main dish like Grilled Pork Chops with Shallot & Mustard Brine.
- 4 tablespoons unsalted butter
- 1 pound Brussels sprouts
- 5 cloves garlic
- 3 anchovy fillets
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon honey (preferably buckwheat, Manuka or other dark, bold variety)
- 2 teaspoons Sherry vinegar
- ½ firm pear
- Salt, to taste
Remove any tough or discolored outer leaves from sprouts. Quarter vertically and set aside.
In large skillet over medium-low heat, melt butter until lightly browned. While butter cooks, mash together garlic, anchovy and red pepper flakes. Add mixture to butter.
Once butter is browned, add sprouts and honey, and stir. Raise heat to medium-high. Cook, stirring periodically, until sprouts just start to brown. Add vinegar. Continue cooking, stirring periodically, until sprouts are deeply browned on edges and can be pierced with fork. Remove from heat, and set aside.
Chop pear into small dice. Divide sprouts evenly onto plates. Top with pear. Season to taste with salt. Serves 4.
A touch of sweet white wine can make a great a glaze that won’t discolor the sprouts. If this dish tastes familiar, that’s because it channels lemon and a selection of herbs often used in traditional roast chicken. Try serving them with a dish like Atasca’s Stewed Chicken.
- 1 pound Brussels sprouts
- 1 medium shallot
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon sweet Riesling
- 1 teaspoon finely grated lemon zest
- ½ teaspoon celery salt
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Heat oven to 400°F.
Remove tough or discolored outer leaves from sprouts and halve vertically. Cut shallot into thin slices.
In a mixing bowl, toss sprouts, shallot, thyme, rosemary with olive oil and wine. Add the remaining ingredients and toss again. Arrange sprouts on a rimmed baking sheet in an even layer. Cook until crisp but tender, about 30 minutes. Serves 4.
1Shredded Brussels Sprouts Salad
2Spicy Brown Butter-Sautéed Brussels Sprouts
3Sweet & Sour Roasted Brussels Sprouts
