Brussels Sprouts 3 Ways
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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:
Braised
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.
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Roasted
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!
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Fried
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!).
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Shaved
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.
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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).