Adventures in Everyday Entertaining
Brussels Sprouts have only been part of my life for the last couple years. I first cooked with them during a Creative Kitchen Challenge. After that I was hooked! These tiny little bundles of goodness have gotten a bad rap through the years. And I truly believe that the vast majority of people that don’t like them, don’t because they haven’t had them prepared properly. Overly boiling them is not preparing them to best of their flavor potential. I personally have found that roasting and grilling really do the trick!
Brussels Sprouts are part of the Brassica Family. The Brassica Family also includes cabbage, broccoli, kale, and cauliflower. The Brussels sprout looks like a miniature cabbage and grows in a spiral fashion up around a thick central stem. When purchasing Brussels Sprouts you can either get them still on the stem (as seen above) or loose form (i.e. removed from the stem). You want to choose sprouts with a good green color and firm in texture. Yellowing and wilting leaves are to be avoided. The leaves should be compact and the ends clean. Keep them in a cool place in the refrigerator for up to a week before cooking. When preparing Brussels Sprouts, always remove any damaged or yellowed outer leaves and trim the stem ends.
Below are some great dishes from Green Door Hospitality that include varieties of Brussels Sprouts. Simply click on the image to be taken to recipe!