In Season Now: Our Favorite Brussels Sprouts Recipes
Brussels sprouts -- those mini green cabbages that everyone loves to hate -- are actually delicious if you just give them the chance. Many people grew up hating sprouts for their foul smell and bitter taste, but when cooked the right way, Brussels sprouts can be sweet, fragrant and meltingly tender. They're also packed with vitamins A and C, folic acid and dietary fiber, among many other vitamins and minerals. Sprouts can be steamed, roasted, sauteed, or even shredded and eaten raw. But whatever you do, don't boil them -- boiling is what makes them smelly and awful. Taste any one of these recipes and you will agree that Brussels sprouts are worth making.
You'll find Brussels sprouts available in the supermarket and the farmers' markets from June through January. The best and freshest way to buy them is when they're still attached to the long stalk -- just break off the individual cabbages when you're ready to cook with them. If you can't find sprouts that way and the only option you have are pint-size baskets, make sure to check that the leaves aren't shriveled or yellowed. Sprouts wrapped in baskets and containers tend to go bad faster.
Use the following recipes as a guide for creating unique and flavorful Brussels sprouts recipes. Look for sprouts with bacon, fettuccine with sprouts and sprouts tossed in vinaigrette.
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- Brussels Sprouts with Chestnuts and Sage
- Penne Rigate with Brussels Sprouts and Gorgonzola
- Roasted Brussels Sprouts and Rosemary Red Onions
- Brussels Sprouts with Walnut-Lemon Vinaigrette
- Thyme-Braised Brussels Sprouts
- Spicy Brussels Sprouts with Mint
- Brussels Sprouts with Bacon-Horseradish Cream
- Roasted Brussels Sprouts with Sun-Dried Tomato Pesto
- Pickled Brussels Sprouts
- Sauteed Brussels Sprouts with Caraway and Lemon
- Creamy Fettuccine with Brussels Sprouts and Mushrooms
- Shredded Brussels Sprouts with Bacon and Onions
- Italian-Braised Brussels Sprouts
- Grilled Brussels Sprouts Salad with Goat Cheese