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Don’t Boil Brussels Sprouts

Published on Thursday, February 12, 2009, by Caitlin McGrath / Edit Post

Brussels sprouts are terrific simply roasted, or in more complex preparations. To roast, halve the sprouts (or quarter, if large) and toss with olive oil, salt, and pepper, and roast at 400°F for around 20 minutes, turning halfway through. Dress with a squeeze of lemon, a drizzle of balsamic vinegar, or melted butter mixed with maple syrup.

Shredding Brussels sprouts gives them a whole different texture. Sauté shredded sprouts in olive oil or with bacon, or try CHOW’s Sautéed Brussels Sprouts with Fried Capers.
avgolemona likes pasta with hashed Brussels sprouts and pine nuts. And jen kalb loves a salad of raw slivered sprouts with lemon, walnuts, Parmesan, and olive oil, saying, “It has a very fresh flavor.”

kchurchill5 makes a layered casserole of sliced sprouts, fennel, potatoes, and sweet potatoes with a mixture of vegetable broth, salt and pepper, and rosemary poured over, and a topping of walnuts and bread crumbs.

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