The rap on vegetarian recipes in the 1970s was that many were so loaded with cheese and butter that they might as well have been desserts. Not so these days. “Nowadays the ingredients we can get are so great that you don’t even have to do anything to them,” says Mollie Katzen, author of The Moosewood Cookbook (my first cookbook, and perhaps yours). In her new cookbook,The Heart of the Plate: Vegetarian Recipes for a New Generation, she demonstrates what she means. Here, she makes herSmoky Brussels Sprouts and Onion recipe:
For ingredients and step-by-step instructions, see below:
Photographs by John Merkl.
Above: This is a perfect weeknight dish because you can trim, slice, and blanch the brussels sprouts a few days ahead–on Saturday or Sunday, when you are feeling relaxed–and store them in the refrigerator until you need them.
Above: Mollie trims off the bottoms of each sprout, then halves or quarters it depending on its size. But no pressure. “If that seems like too much work, leave them whole,” she suggests.
Above: The secret to this recipe is patience: let the blanched sprouts sit undisturbed in the skillet until they get brown and crispy. Then stir in some softened onion, wait a few more minutes, and serve.
Above: The Heart of the Plate is $23.78 from Amazon.
Smoky Brussels Sprouts and Onion
Adapted from Mollie Katzen’s The Heart of the Plate
Yield: 4 servings
Ingredients
- 1 cup onions, chopped and sauteed until soft
- 2 pounds 5-minute-blanched, halved or quartered Brussels sprouts
- 2 to 3 tablespoons olive oil
- 1/2 teaspoon (negotiable) or more smoked paprika and/or chipotle powder
- Up to ½ teaspoon salt
- Black pepper
Instructions:
Put on a large pot of water to boil. Meanwhile, trim and halve or quarter the sprouts (unless tiny) and add them to the water when it boils. Let them simmer for from three to five minutes, or until mostly tender. Drain them thoroughly in a colander, shaking them dry.
Place a large (10- to 12-inch) skillet over medium heat and wait about a minute, than add 2 tablespoons of the oil and swirl to coat the pan. Sprinkle in the paprika and/or chipotle powder, spreading the seasoning into the oil to get the flavor distributed.
Add the drained Brussels sprouts, using tongs to arrange as many of the sprouts as your patience permits cut-side down. Sprinkle in ¼ teaspoon of the salt, and let the sprouts cook, moving and rearranging the sprouts occasionally –scraping the pan, as necessary–for about eight minutes, or until they become soft and shaggy . To check on their smokiness, pull out and taste a leaf. If you want deeper flavor, sprinkle in more powder, directly onto the sprouts, and mix it in.
Push some of the sprouts aside to make a little space, then add the sauteed onions, along with an additional drizzle of oil. Salt the onions lightly, and cook for another five to ten minutes, stirring often, until the sprouts are deeply colored and the onions are shiny and sweet. Serve hot, warm, or at room temperature.
Optional Enhancements:
- Top each serving with olive oil-fried eggs.
- Deglaze the pan with bread crumbs or a thick slice of fresh bread. (Add some extra oil to the pan, scraping into it some of what might have stuck, and toast the crumbs or bread directly in this flavor bonanza.)
- Diced potatoes (up to ½ pound) can accompany the Brussels sprouts all the way from the cutting board to the blanching water to the skillet.
- Throw in some spinach (a few handfuls of clean baby leaves) when you add the onion.
- Top the dish with diced ripe, sweet tomato in season (or halved, very sweet cherry tomatoes).
- Drip on a few drops of red or white wine vinegar or serve with a squeeze-able wedge of lemon.
- Add up to a teaspoon minced or crushed garlic with the onion.
Getting ready for Thanksgiving? See all our Holiday Prep tips for entertaining.
Earlier today, we visited Mollie Katzen at home. For more easy dinner suggestions, see Kitchen Visit: Eating from Mollie Katzen’s Winter Garden in Berkeley.
Finally, get more ideas on how to successfully plant, grow, and care for brussels sprouts with our Brussels Sprouts: A Field Guide.
Interested in other edible plants for your garden? Get more ideas on how to plant, grow, and care for various edible plants (including flowers, herbs and vegetables) with our Edible Plants: A Field Guide.
FAQs
Plan on about 1/2 pound (8 ounces) of raw brussels sprouts per person. Preheat the oven to 375 degrees Fahrenheit (sprouts will roast nicely anywhere in the 350 to 400 degrees Fahrenheit range).
Who eats the most brussel sprouts? ›
Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.
Why do you soak brussel sprouts before cooking? ›
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
Why won't my brussel sprouts get crispy? ›
Roast the Brussels Sprouts at high heat
If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!
Is it healthy to eat Brussels sprouts every day? ›
Antioxidants are protective compounds that reduce the impact of a process called oxidation, and as a result may help lower our risk of chronic disease. A study looking at the effect of eating 300 grams of cooked brussels sprouts each day showed as much as a 28 per cent reduction in oxidative damage.
Do I need to wash Brussels sprouts before cooking? ›
Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.
Do you need to parboil Brussels sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Why put a cross in sprouts? ›
In fact, the tradition of cutting a cross in the base of a sprout might have less to do with culinary technique and more to do with superstition. In Medieval times, it was believed that evil spirits and demons lived between the leaves of the vegetable, and they would enter anyone who ate them, making them ill.
Are brussel sprouts healthier than broccoli? ›
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
Are brussel sprouts a super food? ›
Eating Brussels sprouts along with other good sources of fiber — like other vegetables, fruits, and whole grains — can help you meet your fiber needs. Brussels sprouts are high in fiber, which can promote regularity, support digestive health, and reduce the risk of heart disease and diabetes.
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
Should you cut brussel sprouts in half before cooking? ›
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
Why are my brussel sprouts always soggy? ›
Not using enough oil.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
Are brussel sprouts better steamed or boiled? ›
Steaming Brussels sprouts preserves more of the nutrients and antioxidants than any other cooking method. And they turn out tasting like crisp-tender, sweet little nuggets. Plus they're just about the quickest veggie side dish you can cook.
How should sprouts be cooked? ›
Steam or simmer whole or halved sprouts for 3 mins, then heat a little oil in a wok and stir-fry for 3-4 mins until they colour a little. Season with salt, pepper and lemon juice. You can also stir-fry shredded sprouts in the same way, they'll cook quickly so keep moving them around the wok.
How do you cook brussel sprouts so they are not bitter? ›
The secret to good tasting Brussels sprouts is selecting the very smallest ones. They should be no larger than the end of your thumb. Peel off one or two layers of leaves and then trim the stem. Lightly steam or gently boil until tender and then slather them with salted butter.
Is it better to parboil brussel sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
