Key Ingredient: Brussels sprouts

November 2, 2011

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)

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?

Becky Krystal covers food for the Going Out Guide and Weekend and Food sections. In her spare time she loves to, of course, eat and cook.
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