Brussels Sprouts Get a Glow-Up: Salads, Roasting, and Flavor Explosions

Brussels Sprouts, Yes, I Said Brussels Sprouts!

Sorry for raising my voice, but I think these cruciferous cousins of cabbage deserve more appreciation.

If you’re firmly on the team, “Ugh, Brussels sprouts are gross,” I think this tip can change your mind.

Before we start, let’s address the question we’re all thinking but don’t want to ask: Just what is this weird thing that looks like a miniature cabbage?

Surprise, surprise! Brussels sprouts and cabbage really are cruciferous cousins! They both belong to the cruciferous group of vegetables that includes kale, broccoli, bok choy, and cauliflower. They’re called cruciferous because of their leaves with four petals shaped like a crucifix.

Now that we’ve gotten the fun food fact of the day out of the way, we can get down to business and figure out what to do with our Brussels sprouts.

Brussels sprouts can be served cold or hot. For a cold application, cut your sprouts as thinly as you can. Give them a good wash and dry, and add them to your favorite salad for an extra veggie boost.

Or, you can make them the star of the show. Take your thinly shaved sprouts, dried cranberries, thinly sliced shallots, toasted pecans, and a nice salty cheese like feta. Toss them in your favorite creamy, tangy, and sweet dressing (our apple cider vinaigrette would perfectly complement this salad) and you have a delicious, easy salad that pairs well with any meal.

If you like them hot, then roasting is for you! If you’ve ever tried and failed to roast Brussels sprouts, you know the pain and sorrow of pulling them out of your oven to find a hot mess that manages to be both burnt and undercooked at the same time. Or, my personal favorite, something that’s so overcooked and mushy that you’ve managed to invent Brussels sprout baby food.

These tips will make sure you have perfectly browned and tender Brussels sprouts every time. First step, you’re going to need a ripping hot oven. If you’ve ever wanted to crank your oven to the highest setting, this is your time to shine. Turn your oven on to 500 degrees Fahrenheit and preheat for at least 10 to 15 minutes.

Next step, peel off any leaves that aren’t looking their freshest and cut your Brussels sprouts in half from top to bottom.

For every pound of sprouts, you’ll need to use one and a half tablespoons of olive oil, two tablespoons of water, and enough salt and pepper to taste.

Mix everything together and place your sprouts and all the liquids cut-side down on a rimmed baking sheet. Cover tightly with foil and place them on the bottom rack of your oven for 10 minutes.

Next, take off the foil and let them roast for another 10 minutes or until well browned.

The foil and water help the sprouts to steam so they’re nice and tender. Taking the foil off allows the oil to do its job and get your Brussels sprouts nicely browned and crisp.

If you want to add some extra flavor, a few splashes of balsamic vinegar add a sweet and tangy flavor, red chili flakes add a little heat, a drizzle or two of honey enhances the sweetness that comes from roasting your sprouts, and finally, a bit of freshness with freshly chopped mint.

These sprouts are a great base to explore different flavor combinations. Hopefully, you’ll find something you like, and you’ll never have to wonder what to do with those sprouts again!