I grew up hating Brussels sprouts because my mother always served them boiled and the soft texture and sulphury taste was a huge turn off. I’ve since discovered how excellent they are roasted, but I’m eager to try some of the preparations you mention here. Perhaps I can even convert my husband, phobic of sprouts (and most other vegetables!).
I think this was all of us! Do try them in a salad - I've got a few experimental slaws planned as our mixed Christmas vegn box came with enough of them to feed an army - but for now I've got a big bowl of that Brussels Sprout Caesar going in the fridge - so far appearing alongside both cold chicken (no turkey this year) and chipolatas, and then cold slices of pie from the night before made with leftover chicken, stock and champagne from the big day!
I will give the sprouts in Caesar salad a try! My husband’s kind of a big kid--if he can’t identify the thing he doesn’t like, he eats it and enjoys it (though I haven’t been able to figure out a way to sneak in fish yet!). Your accompanying dishes sound scrumptious and just perfect for a New Year’s get-together! Happy New Year, Rachel!
Oh I'm so glad you enjoyed that one - it was one of the very first to go in the book - and I think once of the first we photographed hence why we were still finding our feet.
I have never seen Brussel sprouts like that in a farmers market, how beautiful! My husband recently discovered he actually likes them, so thank you for the recipes!
Not on their stalks, or with the sprout tops attached? I know - I think it is wonderful how they're becoming more common here. As I mentioned, whilst they could be found in specialist grocers it only became common here I think in the early 2000's to be able to buy them on stalks in stores and more commonly in farm shops (though I'm sure it would have been common before my time, it is supermarkets that have changed our buying habits!) - this is the first year I've seen them in more than one place with the tops still attached, though - I love how peoples eating habits are clearly changing positively that even the people literally selling them at the farm gate no longer feel the need to take them off and throw them away for consumers.
Here Brussel sprouts come in sad plastic boxes, already trimmed :( and it is super difficult to find local ones, unless you have a vegetable garden. They are often imported from Belgium!
I find it interesting not everyone in Europe has them commonly... because they're just cabbages? And that is super sad they come like that because already trimmed inevitably need to be trimmed again before cooking! Though you'd just reminded me how my mother the sprout lover used to self-import sprouts from the UK to Northern France every winter when she lived in both countries because in spite of all the stunning cabbages at the local markets... no sprouts either!
Brussels sprouts are actually one of my favorite vegetables! This may be because I've never actually eaten them boiled; instead, my family tortured me every January 1st by trying to get me to eat boiled cabbage (for good luck, which still couldn't convince me). I imagine the cabbage is similar to boiled Brussels, though!
I honestly love them just roasted in the oven with some salt, pepper, and oil, but I've admittedly had a variation on the recipes that incorporate bacon, too. I really like the idea of Brussels in stir fry, and appreciate the adaptation of making a recipe more weeknight-friendly!
This is slightly off-topic, but looping back to cabbage--we have half a head left over from a vegetable cream that we made and I'm stuck on what to do with it. Any ideas?
Thanks so much for the suggestions! I love a good mayo-free slaw so that first recipe is right up my alley. Although I must say the pork lo mein (and gin and tonic) also sounds amazing!
I love Brussels sprouts. One of my favorite ways to cook them is to braise them. When I roast a chicken and go in to baste toward the end of the roasting time, I take a little bit of the liquid that has cooked off the chicken and reduced. Then I put it in a skillet and use it to braise sprouts. So, so good.
I grew up hating Brussels sprouts because my mother always served them boiled and the soft texture and sulphury taste was a huge turn off. I’ve since discovered how excellent they are roasted, but I’m eager to try some of the preparations you mention here. Perhaps I can even convert my husband, phobic of sprouts (and most other vegetables!).
I think this was all of us! Do try them in a salad - I've got a few experimental slaws planned as our mixed Christmas vegn box came with enough of them to feed an army - but for now I've got a big bowl of that Brussels Sprout Caesar going in the fridge - so far appearing alongside both cold chicken (no turkey this year) and chipolatas, and then cold slices of pie from the night before made with leftover chicken, stock and champagne from the big day!
I will give the sprouts in Caesar salad a try! My husband’s kind of a big kid--if he can’t identify the thing he doesn’t like, he eats it and enjoys it (though I haven’t been able to figure out a way to sneak in fish yet!). Your accompanying dishes sound scrumptious and just perfect for a New Year’s get-together! Happy New Year, Rachel!
🤗🎉🍾
Happy New Year! Though that's depressing to know they don't grow out of it... mine is quite fussy too!
Thanks, Rachel! Happy New Year to you also.
Love Brussels sprouts!
I'm so here for all the people telling me how much they love sprouts after posting this!
It was your sprout salad from One Pan Pescatarian that changed my mind about brussels sprouts! I love them roasted with apple or pear, works so well!
Oh I'm so glad you enjoyed that one - it was one of the very first to go in the book - and I think once of the first we photographed hence why we were still finding our feet.
I have never seen Brussel sprouts like that in a farmers market, how beautiful! My husband recently discovered he actually likes them, so thank you for the recipes!
Not on their stalks, or with the sprout tops attached? I know - I think it is wonderful how they're becoming more common here. As I mentioned, whilst they could be found in specialist grocers it only became common here I think in the early 2000's to be able to buy them on stalks in stores and more commonly in farm shops (though I'm sure it would have been common before my time, it is supermarkets that have changed our buying habits!) - this is the first year I've seen them in more than one place with the tops still attached, though - I love how peoples eating habits are clearly changing positively that even the people literally selling them at the farm gate no longer feel the need to take them off and throw them away for consumers.
I hope you both enjoy the recipes!
Here Brussel sprouts come in sad plastic boxes, already trimmed :( and it is super difficult to find local ones, unless you have a vegetable garden. They are often imported from Belgium!
I find it interesting not everyone in Europe has them commonly... because they're just cabbages? And that is super sad they come like that because already trimmed inevitably need to be trimmed again before cooking! Though you'd just reminded me how my mother the sprout lover used to self-import sprouts from the UK to Northern France every winter when she lived in both countries because in spite of all the stunning cabbages at the local markets... no sprouts either!
Team brussel sprouts! Love them and always will, and Nigel too 😁
More Nigel Slater is never a bad thing!
Brussels sprouts are actually one of my favorite vegetables! This may be because I've never actually eaten them boiled; instead, my family tortured me every January 1st by trying to get me to eat boiled cabbage (for good luck, which still couldn't convince me). I imagine the cabbage is similar to boiled Brussels, though!
I honestly love them just roasted in the oven with some salt, pepper, and oil, but I've admittedly had a variation on the recipes that incorporate bacon, too. I really like the idea of Brussels in stir fry, and appreciate the adaptation of making a recipe more weeknight-friendly!
This is slightly off-topic, but looping back to cabbage--we have half a head left over from a vegetable cream that we made and I'm stuck on what to do with it. Any ideas?
Roasted sprouts are the best!
And the cabbage? Red or white I usually slaw it with this recipe: https://www.rachelphipps.com/2013/03/recipe-purple-cabbage-slaw-with.html, or this recipe: https://www.bbc.co.uk/food/recipes/orange_maple_mustard_19481
Though I am off to put some white cabbage into pork lo mein for dinner once I've finished my gin and tonic!
Thanks so much for the suggestions! I love a good mayo-free slaw so that first recipe is right up my alley. Although I must say the pork lo mein (and gin and tonic) also sounds amazing!
I love Brussels sprouts. One of my favorite ways to cook them is to braise them. When I roast a chicken and go in to baste toward the end of the roasting time, I take a little bit of the liquid that has cooked off the chicken and reduced. Then I put it in a skillet and use it to braise sprouts. So, so good.
Oh that is a brilliant idea - how did I never think of that? Like cabbage, but with those glorious chicken juices - I've got this chicken-cooked-over-cabbage recipe in mind now: https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/
How do you prep the sprouts for braising? Whole, halved, shredded?
Halved!