sprouts are renowned for their nutrition as well as
their sweet, nutty flavor.
Calif. — These little green power balls are on a roll.
for their nutrition as well as their sweet, nutty flavor,
Brussels sprouts seem to be popping up all over restaurant
menus, and their popularity is extending as well to home
kitchens, thanks to innovative packaging and marketing.
Brussels sprouts! I’ve always loved them," said
Shannin Stein, general manager of Sacramento, Calif.’s new
of their appeal is they can just as tastefully stand up to a
rib roast or anchor vegetarian fusion food. A case in point
is Empress Tavern and its next-door sister restaurant,
doubt, the Brussels are the most popular side dish at both
restaurants," said Stein, who also helps run Mother.
"As much as I love the ‘Brussels and Burrata’ at
Empress, my current favorite are the ‘Crispy Brussels’
at Mother. They are halved Brussels with soy caramel, Sambal
(Asian hot sauce), garlic and ginger. They are sinfully
cheesy Brussels sprouts are no slouch, either.
‘Brussels and Burrata’ at Empress are halved Brussels,
given a quick dip in the fryer, then sautéed with our house
bacon and apples," Stein said. "We serve them on
top of a full serving of scrumptious burrata."
just a sample of what chefs can do when they play with their
Brussels sprouts. Selland’s Family Restaurants features
this versatile vegetable at all three of its venues. Ella
Dining Room & Bar serves them roasted with applewood
bacon and whole-grain mustard. Selland’s Market-Cafe puts
them atop pizza (with more bacon, red onions and sage) while
The Kitchen shaves fresh sprouts as an accompaniment to
smoked steelhead trout.
around Sacramento, The Grange snuggles Brussels sprouts
alongside lamb shanks and turns them into pickled kimchi
with Asian pears and sesame. The Waterboy fries them as a
side to its steak du jour. Esquire Grill includes crispy
Brussels sprouts mixed with roasted delicata squash, red
onions and pecans as part of its grilled maple-glazed
chicken entree salad, while oven-roasted Brussels sprouts
accompany its old-fashioned oven-roasted Mary’s chicken
(as well as grilled New York steak and Delmonico rib-eye).
all this experimentation, one rule remains constant:
Brussels sprouts are never wimpy.
than cabbage, Brussels sprouts still make a strong statement
on the plate and need other robust flavors for balance. As a
side dish or ingredient, this winter vegetable complements
meaty or full-flavored entrees, but tends to overpower
delicate fish or mild chicken dishes.
more chefs discover Brussels sprouts, expect their
popularity to continue to climb.
trends start in restaurants," noted Diana McClean,
marketing director for Ocean Mist Farms, a major vegetable
producer in Castroville. "People taste it and they want
to try it at home. Shoppers also want something easy and
nutritious. You now can buy (pre-packaged) Brussels sprouts
and have fresh vegetables on your plate in minutes."
Mist has been growing Brussels sprouts since 1924. Fields of
Dr. Seuss-style stalks line the roads near its Monterey
County packing plant and cooling facility.
has been impressed by what chefs do with Brussels sprouts.
Brussels sprouts are very popular right now," she said.
"We’re also seeing a lot of sautéing and grilled
Brussels sprouts, which are easy to do at home, too.
Restaurants are ‘flash frying’ Brussels sprouts leaves,
crisping them up and offering them with dip like chips.
can put the whole stalk with its sprouts on the barbecue and
roast it," McClean said.
consumers today want their Brussels sprouts with less fuss,
she said. Ocean Mist recently introduced a full product line
of "Season & Steam Brussels sprouts," aimed at
making this vegetable more convenient for home cooks.
"Quick Cook Sprouts" are pre-halved and trimmed,
cutting down on preparation time. "SuperShreds
Superfood" takes the chore out of shredding Brussels
sprouts for slaw, salads and stir fries. Microwavable whole
Brussels sprouts come packaged, ready to zap (and eat in
are "value-added" Brussels sprouts, McClean said,
and that’s helped this vegetable’s overall appeal to
seen bulk sales of Brussels sprouts climb steadily from 2010
to 2014," she said, "but value-added Brussels
sprouts are outpacing bulk."
credits millennials for the pre-halved and trimmed Brussels
boomers will still spend time in the kitchen, but
millennials want fresh, gourmet, healthy food —
fast!" she explained. "Everything comes at the
speed of light now. If you can cut time in the kitchen and
not pick up fast food for dinner, it’s pretty
BRUSSELS SPROUTS WITH BACON
Tony Baker of Montrio Bistro created this restaurant-style
recipe for Ocean Mist Farms.
pounds Brussels sprouts
slices double-smoked or hickory-smoked thick-sliced bacon,
tablespoon Dijon mustard
cups white balsamic vinegar
salt and ground black pepper
oven to 400 degrees. Remove the bottom (stem end) of the
sprouts and trim off one layer of outer leaves. In a medium
pan, add the diced bacon and lightly brown. Strain off most
of the fat and set the bacon to one side.
the Brussels sprouts to the pan and toss with the remaining
bacon fat. Roast the sprouts in the oven for 35 to 40
minutes until tender.
vinaigrette: Place yolks, mustard, shallot and vinegar in a
blender. On medium speed, slowly add the oil; if the
consistency is too thick, add a little water. Add salt and
pepper to taste. (You’ll have more than you need for the
roasted sprouts with bacon and some white balsamic
vinaigrette and serve.
SHAVED BRUSSELS SPROUTS SALAD WITH LEMON VINAIGRETTE
recipe was created by Monterey chef Tony Baker for Ocean
Mist Farms. He tops it with grilled shrimp.
pound Brussels sprouts or 1 pound pre-shaved Brussels
bunch green onions
bunch Italian parsley
of one lemon
cup lemon vinaigrette (see below)
cup Dijon mustard
cup fresh lemon juice
light olive oil
and pepper, to taste
the end and outer leaves from the Brussels sprouts. Shave
using a mandoline slicer.
and slice the green onions on an angle. Wash and roughly
chop the parsley. Peel and finely julienne the lemon zest.
Combine and toss with lemon vinaigrette.
vinaigrette: Using a blender, mix together mustard, lemon
juice, shallot and Pernod. Gradually add the olive oil while
blending. Add seasoning. (This recipe makes 1 cup
PANCETTA AND BRUSSELS SPROUT SAUTÉ
Brussels sprouts with potatoes and pancetta brings character
to the braised potatoes. The sprouts are shredded, which in
addition to shortening the cooking time keeps them fresh
tasting and free of any association with cabbage.
ahead: The cooking method here is simple, but it does take
time to cut up the potatoes and shred the Brussels sprouts.
You can prep both vegetables up to a day in advance. Cover
the shredded sprouts tightly with plastic wrap and
refrigerate until ready to use. The potatoes can be peeled
and cubed, then stored, covered in water, in the
from Stephanie Witt Sedgwick for The Washington Post.
tablespoon olive oil
ounces pancetta, cut into 1/4-inch dice
small onion (4 ounces), finely chopped (3/4 cup)
pounds red-skinned potatoes, peeled and cut into
approximately 3/4-inch cubes (5 cups)
ground black pepper
homemade or no-salt-added chicken broth
pound Brussels sprouts, trimmed, cut in half and then into
the oil in a large skillet or sauté pan over medium-high
heat. Add the pancetta; cook for 3 to 4 minutes, until the
meat browns lightly. Stir in the onion; reduce the heat to
medium and cook for 3 to 4 minutes, until the onion softens.
Add the potatoes; season with salt and pepper to taste, and
toss to combine. Pour in the broth.
the heat to medium-high and cook until the broth just starts
to boil. Cover the skillet or sauté pan and reduce the heat
so the broth maintains a low boil. Cook for 15 to 20
minutes, until the potatoes are tender. Uncover; increase
the heat to medium-high and add the sliced Brussels sprouts.
Cook, tossing gently, for 3 minutes, until the sprouts are
just tender and almost all of the broth has evaporated.
from the heat. Taste, and adjust the seasoning as needed.
SPROUTS WITH CARAMELIZED PEARL ONIONS AND MAPLE SYRUP
time: 12 minutes
time: 25 minutes
The nuts can be toasted and glazed a day in advance. Store
them covered at room temperature. The Brussels sprouts can
be quartered a day ahead and kept in a plastic bag lined
with paper towels in the refrigerator.
from Gourmet magazine. Tested by Susan Selasky for the
Detroit Free Press Test Kitchen.
cup coarsely chopped walnuts or pecans
cup (1/2 stick) unsalted butter, melted
1 to 2
tablespoons maple syrup (adjust for desired sweetness)
teaspoon salt, divided
pounds Brussels sprouts, discolored leaves discarded, stems
(16 ounces) frozen pearl onions, slightly thawed
teaspoon black pepper
tablespoon cider vinegar
the oven to 350 degrees. Place the nuts on a baking sheet
and toast them for about 10 minutes or until fragrant and
just a few shades darker.
in a small bowl, stir together 1 tablespoon of the butter,
the maple syrup and 1/2 teaspoon salt. Add the maple glaze
to the hot nuts and toss to coat.
large nonstick skillet, heat the remaining 3 tablespoons
butter over medium-high heat. Add the Brussels sprouts and
sauté them for about 5 minutes. Add the onions to the
skillet, stir, cover and continue cooking until the onions
are slightly golden and the Brussels sprouts are
crisp-tender, about 5 minutes. Uncover, add the salt, black
pepper and vinegar and sauté, stirring about 2 minutes. Add
the nuts and any glaze in the baking pan and sauté,
stirring, 1 minute more. Serve.
serving: 156 calories (57 percent from fat);11 g fat (3 g
saturated fat); 14 g carbohydrate; 4 g protein; 272 mg
sodium; 12 mg cholesterol; 47 mg calcium; 4 g fiber.