Not surprisingly, Brussels Sprouts can be historically traced back to Belgium in the 16th century, thus the name. Though they resemble small cabbage heads, they are more closely related to broccoli, and share some of the excellent health benefits they offer. In particular, they are very high in potassium and Vitamin C. Whenever you cook them, be careful not to overcook, as they can begin to emit an unpleasant, sulfur-based odor common when these types of vegetables steam for too long. Enjoying them frequently can lower your cholesterol, and fight cancer and thyroid disease. They are also a powerful anti-oxidant and anti-inflammatory. Share the health benefits with your family using one of these recipes.
Brussels Sprouts Recipes in this Section:
Roasted Brussels Sprouts with Garlic Aioli
20 brussels sprouts cut into wedges
salt & pepper
6 Tbsp mayonnaise
1/4 tsp minced garlic
1 tsp lemon juice
1 Tbsp finely chopped flat leaf parsley
Preheat oven to 400 degrees. Place brussels sprouts on a baking sheet and drizzle with oil. Crack some fresh salt & pepper to taste and mix around the brussels sprouts on the pan to ensure they all get nicely coated in the oil. Bake for 15 minutes or until golden brown on at least one side. While the brussels sprouts are roasting, mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin alongside the finished brussels sprouts.
Kung Pao Brussels Sprouts
2 pounds Brussels sprouts
2 tablespoons olive oil
Kung Pao sauce
2 tablespoons soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
½ to 2 teaspoons sriracha, to taste
2 cloves garlic, pressed or minced
⅓ cup roasted peanuts
⅓ cup chopped green onion
2 tablespoons fresh cilantro leaves, chopped (optional)
Red pepper flakes (optional)
Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.
Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.
Meanwhile, to prepare the sauce: In your smallest saucepan, add the soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you'd like (mine was just right with 1½ teaspoons sriracha, but I love spicy food).
Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It's done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.
Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you'd like a little extra heat (and color).
Buffalo Brussels Sprouts
1 pound brussels sprouts, stem removed, cut in half
1/2 cup buffalo wing sauce (like Frank's Red Hot), plus more for serving
2 tablespoons olive oil
Salt and pepper, to taste
Blue cheese crumbles
Preheat oven to 400 degrees F.
Place the brussels sprouts in a large bowl. Pour wing sauce and olive oil over them. Sprinkle with salt and pepper. Toss until sprouts are coated. Spray a large baking sheet with non-stick spray. Arrange brussels sprouts in a single layer. Bake 30-45 minutes (depending on how crispy you like them).
Serve drizzled with more buffalo sauce and sprinkled with blue cheese crumbles.