Brussels Sprout Recipes To Bookmark Right Now (2024)

FAQs

Are brussel sprouts in season now? ›

They have a strong nutty or earthy flavor and can be slightly bitter. Their peak season is from late August through March. One half cup of cooked Brussels sprouts has 28 calories, 2 grams of fiber and is an excellent source of vitamins A and K.

Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said. As the flavor has improved, so have sales.

When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.

Roasted Brussels Sprouts Serving Suggestions

Serve them plain, simply seasoned with olive oil, salt, and pepper, or dress them up! Drizzle them with a bit of balsamic vinegar or lemon juice and toss them with feta or Parmesan cheese, herbs, red pepper flakes, and nuts or pepitas.

When are Brussels sprouts in season? Brussels sprouts are at their best over the winter months, coming into season in October and lasting through until March.

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

Brussels sprouts are a source of fiber and may reduce inflammation. This cruciferous vegetable offers nutrients, including antioxidants, minerals, and vitamins.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

By doing so, you reduce the size of the sprouts, speeding up cooking. You also create a flat surface in the process (one flat surface for halved sprouts; two for quarters), which improves contact with the hot pan or baking sheet, allowing you to brown them more effectively.

Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.

What meat goes best with Brussels sprouts? ›

If you are making brussels sprouts as a separate side dish for your meal, you want to pair it with just the right dish. Lots of meats do very well with them and I find the options to be unlimited. Fish, pork, beef, chicken–there really isn't a lot you can go wrong with.

Britons eat more Brussels sprouts than any other nation in Europe. Our sprout industry is worth £650m and the area covered by sprout fields in the UK is the equivalent of 3,240 football pitches. It's fair to say that these days, no one loves sprouts more than the British.

Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.

Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.

Some dried or yellow outer leaves are okay, but the leaves should be tightly layered together. Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market. They need to be trimmed of their dry ends and yellowed or damaged leaves before halving and cooking.

A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.

You can harvest brussels sprouts throughout summer. With that said, to get the best texture and flavor, you'll want to pick them when they are pretty small, about 1 inch in diameter. Once frost or cooler temperatures convert the starches into sugars, start picking them when they reach 1 to 2 inches in diameter.

Slow growers but well worth waiting for, most Brussel sprouts are ready for picking from late October through to February. 'Pick Brussels sprouts for immediate use when they are large enough for cooking, and still firm and tightly closed,' says Stephanie Harrod of Harrod Horticultural.

They require a fairly long growing season (80–100 days to harvest) and are a cool-season crop, meaning that they produce best when grown for a fall or early winter harvest. The sprouts improve in flavor after a light frost or two.