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All We Can Eat
Posted at 11:50 AM ET, 11/02/2011

Key Ingredient: Brussels sprouts

In her tireless quest to help us eat a little better, Stephanie Witt Sedgwick shared a recipe for Roasted Brussels Sprouts, Sweet Onion and Apple this week in her Nourish column. Brussels sprouts have a place on many a Thanksgiving table, and now’s the time when you can buy those gorgeous stalks of them at area farmers markets.

We know not everyone’s a fan of the vegetable, but treat it right, and even the most die-hard skeptics might be surprised. Here are a few ideas from our Recipe Finder:

Best Brussels Sprouts Ever, because almost anything tastes better with bacon.

Brussels Sprouts With Cranberry Balsamic Dressing (James M. Thresher for The Washington Post; tableware from Crate and Barrel)
Brussels Sprouts With Cranberry Balsamic Dressing, another Nourish dish well-suited for the holiday season.

Roasted Brussels Sprouts With Garlic, a preparation that helps mellow the cabbage flavor of the sprouts.

Warm Orange-Ginger Brussels Sprout Slaw, quickly sauteed with some unexpected seasonings.

What’s your favorite Brussels sprouts recipe?

By  |  11:50 AM ET, 11/02/2011

Categories:  Recipes | Tags:  Becky Krystal, Key Ingredient

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