It’s hard for us to pass up Brussels sprouts during fall – especially when you can get them still attached to their thick, green stalks. We’re partial to roasting them in extra virgin olive oil and giving them a finishing drizzle of our robust, seasonally available Limited Reserve. But they also can be blanched or boiled, sautéed, and even grilled. Oh … they’re good raw, too!
Brussels sprouts, by the way, belong to the cruciferous family of vegetables, along with broccoli and cauliflower. They’re high in vitamin K, a powerful antioxidant that helps to fight chronic inflammation in the body. Brussels sprouts also are high in vitamin C, which helps to support the immune system. And they contain an array of B vitamins, which are important for energy production. One more benefit: Brussels sprouts are a great source of fiber, with 4 grams in every cup. So what’s not to love!
Below are five ways to prepare what is arguably our favorite fall veggie.
Besides Brussels sprouts, we also love bacon. So this dish is a great marriage of flavors. In addition to the sprouts and bacon, it combines diced red potatoes and garlic. All are roasted together in extra virgin olive oil, until the Brussels sprouts are caramelized and the potatoes tender. A finishing drizzle of balsamic vinegar provides the final touch. (Click here to see the recipe.)
The sprouts in this dish are sliced thin and combined with thinly sliced pears. The dish comes together with a dressing made from fresh lemon juice and extra virgin olive, such as our Arbequina. It gets a grating of Pecorino Toscano, an Italian table cheese from Tuscany. The dish comes from San Diego Chef Trey Foshee, who heads the kitchen at George’s at the Cove in La Jolla. (Click here to see the recipe.)
Grilled Brussels sprouts were a new concept in our “test kitchen” when we first prepared them. And we weren’t disappointed. They have a pleasant smokiness. And they’re a huge step up from boiled sprouts, which can emit a sulfurous stench. To prepare, boil briefly, toss with extra virgin olive oil such as our Everyday Fresh, and cook over live fire until nicely charred. (Click here to see a recipe from Food52 for grilled Brussels sprouts.)
Blogger Kate Taylor of Cookie + Kate was enjoying a Brussels sprout salad at a local restaurant in her town when she brainstormed the idea of making a slaw from shredded Brussels sprouts. And then another idea clicked in her head. “It occurred to me that a nice, emulsified mustard dressing would be creamy, almost like mayonnaise. Bam! This salad was born,” she writes. Make the dressing with our fruity Arbequina. (Click here to see the recipe.)
Blogger Kelsey Boyte of Happyokes created this dish. She says it was inspired by British food writer Nigel Slater’s chapter on Brussels sprouts in his book Tender. The sprouts, by the way, are shredded and blanched briefly in boiling water. The salad comes together with a Dijon vinaigrette, which you could make with our peppery Miller’s Blend to complement the bold flavors of the various ingredients. (Click here to see the recipe.)