Vegan Cooking Tips
Quick and Easy Ideas for Brussels Sprouts
By Chef Nancy Berkoff
Brussels sprouts, or petite choux ("little cabbage," used as a term of endearment as well as a vegetable name) are worth the effort to prepare! Frozen Brussels sprouts are available, but in season, fresh Brussels sprouts offer versatility and delicious flavor.
Preparation
When purchasing fresh Brussels sprouts, look for small heads with tightly closed,
green leaves. Yellow or loose leaves mean that the sprouts are not fresh. To prep
your sprouts for cooking, wash in cold water, slightly trim the stem end, and shake
off any remaining water. To ensure even cooking, cut a small "x" on the bottom of
each sprout; this helps the heat distribute evenly.
If you would like to prep the sprouts ahead of time, you can seal them in a plastic bag or a glass or plastic, air-tight container.
Steaming
You can steam Brussels sprouts by cutting them in half, placing them in a metal or
wooden steamer. Allow them to steam until they are bright green, about two minutes,
or until they are just a bit soft, but still firm.
Roasting
To roast Brussels sprouts, preheat the oven to 400 degrees, toss whole or halved
sprouts with a small amount of olive oil (or oil of your choice), cracked pepper and
minced fresh garlic or dried garlic, if you like. Spread on a non-stick baking sheet
and roast until lightly browned. Brussels sprouts also may be quick-saut?ed with
seasoning of your choice. Make certain you use a skillet large enough that the
sprouts have room to move around. If the sprouts are "huddled" in the pan, they may
develop a strong flavor or a mushy texture.
No matter which cooking method you select, remember to aim for bright green as the end color.
Once you have finished cooking the sprouts, you can enjoy them as is, over rice, quinoa, barley, or couscous, or add them to stir-fried seitan, soy chorizo and potatoes, scrambled tofu with chiles, or hash-browned potatoes. Try them as a daring pizza topping!
Going Raw
Brussels sprouts can be eaten uncooked as well. Raw Brussels sprout leaves can be a
little tough, so it's best to soften them before adding them to salad. This can be
done two ways: massaging the leaves with a bit of salt to help break them down, or
thinly slicing them to shredded texture, sometimes called shaved Brussels
sprouts.
Use raw Brussels sprouts in any traditional slaw recipe or dress them with lemon vinaigrette. To create a Brussels sprouts salad, season them with your favorite herb and spice combination. Balance the flavor by adding sliced apples or pears, dried apricots, raisins, diced prunes or cranberries, walnuts, fresh fennel or daikon, and fresh herbs, such as mint, cilantro, Italian parsley, or oregano.
If you have the time, research a recipe online for pickled Brussels sprouts. This vegetable makes a delicious pickle!
