When it comes to holidays, new and exciting side dishes can be the best part of the meal.
And there’s no getting around Brussels sprouts. Just flip through any food magazine, and the trendy veggie that looks like a tiny cabbage pops up regularly this time of year.
It’s fitting that they are popular this time of year, because Brussels sprouts are in season September-February. If you’ve never had Brussels sprouts, this is the best time of year to try them. Chances are they’ve been kissed by an autumn frost or two, and that chill enhances their sweetness.
To preserve Brussels sprouts’ sweet and nutty nuances, take care in cooking them. While Brussels sprouts take to most cooking methods, just don’t boil them or they’ll lose that sweet flavor and become a soggy mess. And, please, don’t overcook them. You’ll know if Brussels sprouts are overcooked because that’s when they release a sulfur odor that turns people off. Once cooked, they should be tender but still have a little crunch.
I enjoy Brussels sprouts raw, sautéed, stir-fried or roasted. Raw, shredded Brussels sprouts are an easy addition to many salads. You will find Brussels sprouts as an ingredient in some bag salad mixes and kits. One of my favorite salad kits is the Kale Chopped Salad kit by Taylor Farms that has sliced Brussels sprouts.
When choosing, always remember to avoid Brussels sprouts with yellowed leaves or ones that look wilted. Also, smaller is better with Brussels sprouts because they will be more tender. The heads should be compact with the leaves tightly closed. Store fresh Brussels sprouts in a paper bag in the refrigerator for up to 3 days. Before using, give them a good rinse under cool water and trim their woody ends.
Another ingredient in today’s recipe — Brussels Sprouts with Caramelized Pearl Onions and Maple Syrup — that may not be familiar is pearl onions. You can buy fresh pearl onions, peel them and use in whatever you’re making. Or you can stick to the frozen. Having a bag of frozen pearl onions will save you the tedious job of peeling them.
Brussels sprouts with caramelized pearl onions and maple syrup
Serves: 10
Preparation time: 12 minutes
Total time: 25 minutes
3/4 cup coarsely chopped walnuts or pecans
1/4 cup (1/2 stick) unsalted butter, melted
1 to 2 Tbsp. maple syrup (adjust for desired sweetness)
1 tsp. salt, divided
2 lbs. Brussels sprouts, discolored leaves discarded, stems trimmed, quartered
1 bag (16 oz.) frozen pearl onions, slightly thawed
1/4 tsp. black pepper
1 Tbsp. cider vinegar
Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker.
Meanwhile, 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.
In a large nonstick skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the Brussels sprouts and sauté them 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 saute, stirring about 2 minutes. Add the nuts and any glaze in the baking pan and sauté, stirring, 1 minute more. Serve.
Cook’s note: 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.
Adapted from Gourmet magazine, November 2003 issue. Tested by Susan Selasky for the Free Press Test Kitchen.
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.
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