Brussels sprouts often get a bad rap (did anyone else scoff at them as a kid?). But if done right, you’re bound to find a way to please even the pickiest of eaters.
Don’t believe us? Go ahead and try your hand at one of the mouthwatering methods below:
Brussels sprouts only take about 15 minutes to braise on a stovetop. Use vegetable stock as your braising liquid if you want to keep the dish vegetarian (otherwise, you can use chicken stock). Tip from Rach: Trim off the ends for stability and stand upright to slice.
Always place your brussels sprouts cut side down on your baking sheet (with olive oil, salt and pepper) for maximum caramelization. Roast at 400°F for about 20 to 25 minutes, depending on how brown and crispy you want them. Make it a meal with butternut squash and chicken thighs. Yum-o!
Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350°F. Deep fry the brussels sprouts for about 3 minutes or until the edges begin to curl and brown. Place them directly into your bowl of dressing (try our friend Michael Symon’s award-winning one, which you can even prepare a day or two beforehand!).
This is the easiest one, because it requires ZERO cooking! It’s basically a twist on a crunchy cabbage salad. And don’t fret -- you can shred them on your handy boxed grater if you don’t have a mandoline. Michael Symon’s version with pecorino cheese will make you a believer.
As if those options don’t sound delicious enough, brussels sprouts can also be mixed with pasta, paired with bacon, or even hidden in a plate of ooey, gooey mac and cheese (now there’s a sneaky idea for picky kids).