A superbly roasted, barely charred Brussels sprout is a really pleasing factor to eat, however one can develop into fatigued with a single prep technique. Good factor there’s a couple of technique to eat these cruciferous delights. Here are just a few of our favorites.
Shred them for salad
Raw Brussels are disagreeable of their complete, mini-cabbage type, however somewhat knife (or mandoline) work renders them into crunchy little shreds prefect for tossing with an acidic vinaigrette. Once you’ve sliced them tremendous skinny and dressed them to your liking, add a protein (like grilled hen or garbanzo beans) and a few type of grain (like quinoa). If the salad base is just a bit too sturdy in your liking, let it mellow within the fridge for just a few days, or strive tenderizing half the shreds by massaging them with salt first.
Cover them in cheese
If you want to really feel barely extra virtuous about shoving chew after chew of melted, broiled cheese into your physique, contemplate changing (or supplementing) your au gratin potatoes with Brussels. Start with by making a easy béchamel with two tablespoons of flour and butter every, whisking over medium warmth till the combination begins to bubble. Slowly incorporate 2 cups of complete milk, and prepare dinner over low warmth till it’s good and thick. Remove from warmth, stir in a cup or so of shredded cheese (gouda, gruyere, or Dubliner all sound fairly good right here) and season with salt, pepper, and nutmeg to style.
Blanch some quartered Brussels in super salty water, then drain and switch them to a buttered casserole dish. Pour your tacky sauce on high of your sprouts, high with extra shredded cheese of your selection, and bake at 375℉ till every thing is effervescent and browning, about half an hour.
Stir fry the leaves
Crispy little Brussels leaves add nice texture and charred taste to each rice and noodle dishes, however they make a fairly good stir strive base on their very own. Just minimize the underside ends (a few 1/four inch) off of a pound of sprouts, pulling off leaves and slicing extra off the underside as wanted. Fry over excessive warmth in a mix of butter and olive oil (one tablespoon of every) till the leaves are crispy and browned on the sides. Season with salt, pepper, and chili flake, and function a facet, or as a base for a hearty stir fry.
Make a dip
Replace spinach in any creamy dip for a extra substantial chew, ensuring to blanch and drain the leaves first. Once they’re tender-crisp, assemble your dip simply as you’d a spinach and artichoke scenario. There are plenty of recipes for this, however I’m a fan of the Minimalist Baker’s version, which has shallots.