If you made a face when served Brussels sprouts as a kid and you haven’t tasted them since, prepare for a smile instead of a frown! Roast them and drizzle with balsamic vinegar for a tasty delight that’s sure to please.
Fresh Thyme Market carries fresh Brussels sprouts year round. The small leafy heads (generally 1 to 2 inches in diameter) are tightly packed like cabbage. Simply wash the heads, trim stems, and slice large sprouts in half—then cook them any way you want.
Like broccoli and the other cruciferous vegetables, Brussels sprouts lower cholesterol and deliver high nutritional benefits: A 1-cup serving of raw sprouts contains just 38 calories and 8 grams carbohydrates, providing 125 percent of daily value of vitamin C and a whopping 195 percent of vitamin K!
Raw-Cut into narrow ribbons to add to salads. Or use instead of cabbage to make coleslaw.
Sauté-Heat olive oil with a little minced garlic or other seasonings. Slice sprouts in half and toss in pan; cook until golden and crisp-tender, 8 to 12 minutes. (Or cut a few slices of bacon into small pieces and sauté with the sprouts to cook together. Delicious!)
Roast-Toss prepped sprouts with a little olive oil, salt, and pepper. Spread in a single layer in a pan and roast at 400F for 30 to 40 minutes. Shake pan occasionally for even browning. Sprinkle with Parmesan cheese or crushed red pepper flakes.
During the holidays, find Brussels sprouts on the stalk. Roast the whole stalk for a unique side dish. Or display a fresh stalk as a centerpiece!
Looking for a fresh salad idea? Try our Warm Pear & Brussels Sprouts recipe. Pears add a touch of sweetness to balance the lightly salty applewood smoked bacon in this savory salad.