Have you noticed that Brussels sprouts are sprouting up everywhere? We’re amid a Brussels sprouts renaissance as they make their way onto the menus of the finest restaurants in the country. These are not the Brussels sprouts of our childhood – overcooked beyond recognition, canned and mushy. Nowadays, they are usually pan sautéed, fried, roasted or caramelized and include a variety of flavorful ingredients, from brown sugar to Asian spices to pancetta or bacon. And they are simply delicious.
Brussels sprouts are also really good for you. They’re an excellent source of vitamins C and K and they’re rich in protein, folate, manganese, vitamins B1 and B6, fiber, iron, potassium and omega-3 fatty acids. They can lower cholesterol (especially if steamed – lightly!) and are said to prevent cancer. It’s no surprise that they are sometimes referred to as the world’s healthiest food.
If you haven’t tried them lately, here are a couple of the more interesting Brussels sprouts recipes we’ve come across. We think you’ll love these. And you’ll be healthier too!
| Servings | Prep Time | Cook Time |
| 4 | 20minutes | 30minutes |
| Servings | Prep Time |
| 4 | 20minutes |
| Cook Time |
| 30minutes |
- 1 pound Brussels sprouts, washed, trimmed and halved
- 5 strips Applewood smoked bacon
- 3 tablespoons balsamic vinegar or balsamic glaze see note
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Ingredients
Servings:
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- Heat the oven to 400 degrees.
- Dice bacon and roast on a rimmed baking sheet until crisp, 5 to 12 minutes. It can go from raw to burned quickly and the cooking time will depend on the amount of fat in a given package of bacon, so keep a close eye on it, stirring as needed.
- Set the bacon aside to drain on paper towels.
- If your bacon rendered a lot of fat, drain some away. You want a thin layer of fat coating the pan.
- Place sprouts, cut side down, on the pan. Season with sea salt and freshly ground black pepper to taste.
- Roast at 400 for 20 minutes, stirring twice.
- Remove from pan. Toss with bacon pieces and drizzle with balsamic vinegar or glaze. Toss to distribute the balsamic evenly and serve. Great with roasted chicken!
Some markets sell bottled balsamic glaze, which is much thicker and richer than plain balsamic vinegar. It's thicker than pancake syrup. To make your own, simmer 1/2 cup balsamic vinegar with 2 tablespoons honey or corn syrup until thick and reduced by at least half.
| Servings |
| 4 |
| Servings |
| 4 |
- 1 pound fresh Brussels sprouts
- 3 tablespoons Vegetable Oil or other high-heat oil such as grapeseed
- 3 tablespoons Soy Sauce you can also use fish sauce if you want something with a bit more flavor
- 2 tablespoons Maple Syrup
- 2 tablespoons Fresh Squeezed Lemon Juice
- 1 garlic clove, minced
- 1 tablespoon Sriracha sauce
- Pinch of black pepper
- Kosher Salt
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Ingredients
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- Preheat oven to 400°F and set a rack on the very top.
- Prepare the Brussels sprouts by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves. Soak the cut Brussels sprouts for a minute in water to clean them. Drain and spread Brussels sprouts out on a paper towel to dry while the oven is preheating.
- Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the Brussels sprouts out on the pan. Generously drizzle the sprouts with the oil and sprinkle with kosher salt. Stir with your hands to ensure sprouts are all well-oiled and salted.
- Place in the oven on the top rack for about 45-60 minutes. Stir the Brussels sprouts every 20 minutes to ensure all sides get crispy and charred.
- During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, Sriracha, lemon juice and black pepper) in a small sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
- Remove Brussels sprouts from the oven once they are crispy and slightly charred.
- Place sprouts in a bowl and toss with some of the reduced sauce. Add the sauce a little at a time so the Brussels sprouts aren’t soaked in sauce and they retain their crispy texture. You may have a little leftover sauce.
| Servings |
| 3appetizer servings |
| Servings |
| 3appetizer servings |
- 2 cups fresh Brussels sprouts
- 1 Tablespoon roasted peanut oil
- 1 teaspoon Sesame Oil
- 1 teaspoon minced fresh lemongrass
- 1 teaspoon minced peeled ginger
- 1 teaspoon minced jalapeño with stem, seeds and ribs removed
- 1 clove garlic, minced
- 1/2 cup base sauce See recipe below
- 12 slivers kaffir lime leaf, cut 1/16th-inch thick
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon small diced red bell pepper for garnish
- 1 tablespoon Chopped Peanuts for garnish
- 1/4 cup bonito flakes for garnish
- Canola oil for frying
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Ingredients
Servings: appetizer servings
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- Trim the core end of the Brussels sprouts. Remove any discolored or loose leaves and cut in half through the core.
- Line a baking sheet with paper towels, set aside.
- Using a medium sauce pan over medium-high heat, heat 2” of oil to 350º F. Carefully add the Brussels sprouts, and fry until lightly browned and cooked through.
- Remove cooked Brussels sprouts and transfer to prepared baking sheet to drain. Set aside and keep warm.
- Using a wok or large sauté pan over medium-high heat, heat the peanut and sesame oils. Add the lemongrass, ginger, jalapeño and garlic. Cook, stirring constantly until fragrant, being careful not to burn the garlic.
- Add the base sauce, kaffir lime leaf, mint and cilantro, and bring to a simmer.
- Add the cooked Brussels sprouts to reheat. Gently stir to evenly coat the Brussels sprouts.
- Transfer the Brussels sprouts to a serving bowl, and garnish with the red pepper, peanuts and bonito flakes.
Base Sauce (makes about 2/3 cup):
1/3 cup water
2 tablespoons plus 2 teaspoons sugar
1 tablespoon plus 1 teaspoon fresh lime juice
1 teaspoon fish sauce
2 teaspoons kimchee base
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon plus 1 teaspoon cold water
Bring water and sugar to a simmer in a small saucepan over medium heat, whisking until sugar is dissolved. Add the lime juice, fish sauce, kimchee base and return to a simmer.
Increase heat to medium-high. Using a small bowl, mix the cornstarch and water until smooth. When the sauce comes to a boil, slowly add the cornstarch mixture to the sauce in a steady stream while whisking.
Reduce heat to medium and simmer sauce for 30 seconds; set aside.
