Brussels sprouts don’t have to be boring! A little creativity and knife work can completely transform these little gems into a culinary treat. Here are two easy ways to make the most of your Sprouts.
Probably the simplest and tastiest way to eat them is roasted. To do so, simply trim the base of the sprout to remove and woody or brown parts then cut in half lengthwise. If the Brussels sprouts you are using are large be sure to make a slit in the core so everything cooks evenly. Then roast in a cast iron cut side down on high with olive oil, brown butter, or both! Season the sprouts with salt. Once the sprouts are golden brown, if they aren’t fully cooked (this will depend on the size of the sprouts you are using) finish cooking them in a 500-degree oven.
Another of my favorite ways to enjoy these beauties is to make a quick sauté out of them. Begin the same way as before by trimming the base and halving lengthwise only this time face them cut side down and shave them like you would to make a slaw. Get a cast iron hot and sweat some thinly slicked leeks (one or two is plenty) in olive oil with fresh minced garlic and chili flakes. Once the leeks are tender, add your Brussels sprouts and sauté until the sprouts are wilted and their green color is more pronounced. Then add white wine (I recommend using an inexpensive chardonnay). Cook on low until sprouts are very soft. Don’t forget to season along the way!
AUTHOR: Alia Zaine