Brussels Sprouts for the Holidays

It’s that time of the year or better known as “Holiday Season.”  A hot ingredient the last few years for warm side dishes and cold salads is “Brussels Sprouts.”  Not an ingredient most of us liked or wishes for as youngsters.  But has become quite popular today.

There are many ways to cook these delicious little green cabbage looking balls.  They can be steamed, boiled, braised or sautéed for one.  These processes usually take about 5-10 minutes.  They can also be roasted.  It takes longer, about 25-30 in the oven.

This week, one recipe starts with sautéing and ends up in the oven.  In the other recipe, they are roasted.

Here are a few tips of prepping Brussels Sprouts.  Easiest way to clean them is to put them in a bowl of water and agitate it.  Once done, peel away any loose, shriveled or browned outer leaves.  Using a paring knife, trim the base of each sprout.

If using whole, score the bottom of each to promote cooking.  Most recipes will call for them to be halved or quartered.  But many salad dishes call for them to be chopped, sliced or shredded.  I knife, mandolin or box grater can do this for you.

So Wednesday’s recipe is “Creamy Garlic Parmesan Brussels Sprouts” and would be great for Thanksgiving dinner.  “Roasted Brussels Sprouts with Pine Nuts and Cranberries” is our recipe on Thursday.  I believe you will enjoy both, so be sure to give each a try.

Until next week, “Happy Cooking” and please share with others.  Thanks.