By: Ria Rueda
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Brussels sprouts are cold weather vegetables, thus they’re in their prime this time of year. You can pick up some nice ones at the Farmers Market or at Whole Foods. And not only are they flavorful enough to stand up to robust components, they’re very pretty too. Take them off the stalk and they resemble tiny green cabbages.
The French call them choux de bruxelles, or Brussels cabbages which if you think about it, makes a lot more sense than calling them sprouts. The strong cabbage flavor of Brussels sprouts remains very pleasant if you don’t overcook them. It’s a flavor that matches well with bold and acidic notes like mustard and yes, bacon. There are so many ways to prepare this delicious vegetable. If you need some easy ideas, here are our chefs’ favorite ways to prepare them:
Chef Michael Lucente, Greenwich
Roasted maple glazed brussels sprouts, bacon, cipolini onions, and confit chestnuts.
Chef Scott Quis, Stamford
Roast the brussels sprouts and add pickled radish.
Chef Adam Greenberg, South Norwalk
Fry them until they’re nice and crispy.
Chef Helton DaSilva, Fairfield
Shave the brussels sprouts and then sauté them with bacon and apple cider vinegar.
Chef Frank Proto, New Haven
Roast the brussels sprouts with some olive oil, salt and pepper. When they brown, remove them and add feta cheese.
Chef Eric Stagl, West Hartford
Thickly shred the brussels sprouts and sauté them with bacon and garlic.
Chef Steven Brand, Brookline
Cut the brussels sprouts in half, cook them with olive oil until they brown.
Chef Happy Eytab, Atlanta
Fry the brussels sprouts with sumac spices.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
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