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what you should know
No vegetable suffers from a greater public relations handicap than
the Brussels sprout. A cousin to cauliflower, the Brussels sprout is basically a tiny head of cabbage, to which it's also
kin. (How can you hate a tiny cabbage?)
don't overcook As
with broccoli (another cruciferous
cousin), the main cause of the contempt towards
Brussels sprouts is chronic overcooking, which releases a wicked,
sulphurous smell. Quickly braised or
blanched, Brussels sprouts hold onto
their green earthiness but also take on a slight vanilla flavor. We also like to
roast them on high heat to brown them to a
nutty crispness.
my little cabbage Brussels
sprouts grow on stalks which are mechanically stripped right after
harvest. (Occasionally, at a farm stand or in a Whole Foods, you'll find
an unstripped stalk of sprouts.) To prep a sprout, treat it like cabbage and slice off the tough stem end and toss the dark green, outer leaves.
it's thursday, these must be belgian Are Brussels
sprouts from Brussels? Sort of.
the little cabbage that could In 2002, the Brussels
sprout was voted the most hated vegetable in the UK. In 2005, it was only the 5th most hated vegetable. Sounds like a movement.
what you need
- Barbara Kafka's a strong proponent of roasting quickly on high heat. It's a
technique that lends itself well to Brussels sprouts, which brown and sweeten without overcooking.
- We prefer the simple stability of a sheet pan when roasting vegetables like Brussels sprouts, which should be tossed to even the browning.
- Though we prefer the old-fashioned cloth oven mitt, we're suckers for silicone pot holders, which are perfect for a quick shake of the sheet pan.
what you do
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