My sister called asking how to cook the Brussels sprouts she received in her CSA. Here are my 3 favorite recipes for them.
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Flash steamed.
This method essentially treats the Brussels sprouts like gyoza (Japanese steamed potstickers).
Prepare the sprouts by removing the rough bottom, and cutting in half.
Heat a skillet to high heat, apply an oil with a high smoke point (olive works nicely), and then fry the sprouts cut side down so that one side gets a little crispy. Once crispy, add a small amount of a water/salt/lemon juice mixture. For 20 sprouts, I would use a little less than 1/4 cup of liquid. Immediately cover (when I do this I have the lid ready in one hand to cover as soon as I add the liquid). Check after 3-4 minutes. The liquid should be evaporated and the sprouts tender but still have bite. If you have a glass lid, remove once you can see the liquid has evaporated.
Serve hot.
Roasted
This method is easy. Prepare as before (halving), toss with olive oil and salt to taste, and roast in a 400 degree oven for 35 to 40 minutes. I also like adding balsamic vinegar (roughly equal proportions to the oil) when roasting. Good with a sprinkling of Parmesan.
Coleslaw
Because Brussels sprouts are essentially baby cabbages (they are a cultivar of the wild cabbage), I like shredding them and using them like other cabbage in a coleslaw. I don’t really like a mayonnaise based coleslaw, but do like an oil & vinegar one.
Finely shred the sprouts, mix with salt, olive oil, and vinegar/lemon juice (verjus, if you can get it!), and let it hang out in the refrigerator until the salt has had a chance to soften the sprouts and the oil and vinegar have had a chance to get happy with each other. In my experience, this takes at least 1 hour but several hours is fine. Seasoned salts work well in this (I’m thinking a lavender salt would be nice). You can also add shredded carrots, diced red peppers, or even shredded apple (use a firm tart one, like a Granny Smith).
Good luck sister.
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