Brussels Sprouts: A Vegetable Side Dish To Be Thankful For This Time Of Year


Brussels sprouts are back.  Or maybe they were never really in vogue.  Whatever.  But now these humble little cabbage heads are red hot, and there’s no turning back. The James Beard Foundation predicted that Brussels sprouts would be a big food trend in 2010 and that’s proved to be true.

Brussels sprouts: Lately we’ve been noticing these studded stalks for sale in grocery stores, and more and more New York chefs are celebrating them on their menus. We especially like Jonathan Waxman’s mandoline-shaved Brussels sprouts “crudo,” accompanied by lemon, walnuts, and Pecorino; the Vanderbilt, a new eatery in the Prospect Heights neighborhood of Brooklyn, dresses them in lime, honey, and sriracha.

With Thanksgiving right around the corner, there’s no better time to try your hand at roasting Brussels sprouts.  If you’ve not eaten these emerald orbs roasted, then you haven’t really given Brussels sprouts a chance.

I made my case for Brussels sprouts in my latest post for WebMD’s blog Real Life Nutrition. Hope you’ll check it out, along with some of the recipes I featured from Kalyn’s Kitchen.

Roasted Brussels Sprouts with Balsamic, Parmesan and Pine Nuts

Roasted Brussels Sprouts with Pecans and Gorgonzola Cheese

Shredded and Roasted Brussels Sprouts with Toasted Almonds and Parmesan

You’ll also find some great recipes for Brussels sprouts on Healthy Aperture. If you haven’t checked out this new food photo gallery that I helped create with Regan Jones of The Professional Palate, you need to!

What’s your favorite way to enjoy Brussels sprouts?

[image sling@flickr]

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