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?

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  • Just roasted some tonight with butternut squash and onions. Divine!

  • Thanks again for the mention and I’m going to add this link to my press page along with the other one!

  • Brussel sprouts have become my struggle. I love veggies. Especially green veggies. Double especially roasted green veggies with olive oil. But…..I don’t like brussel sprouts.

    What am I doing wrong!? My wife loves them, makes them all the time. I always try them and….nothing. Sigh, I shall keep fighting. For the strength of my marriage. Dunked in bleu cheese is next….

  • Brussels sprouts is one of the rich source of vitamin, especially vitamin C, B complex.
    Thanks for the good info.

  • I love them roasted and paired with maple pecans, or a little crisp bacon, or even plain with just a little salt and pepper. Cut in half, toss with a little olive oil and roast for roughly 20-25 minutes, stirring once in the process to get them evenly browned. Delish!

  • I like mine roasted – although I’ve never paired them with maple pecans! That sounds awesome @Sheree! And I’m glad to see that brussels sprouts are “in” – they really make a fiberlicious addition to any meal.

  • Packed with antioxidants and virtually calorie-free Brussels sprouts are a regular in the O’Keefe house. Nice post.

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