The maple-balsamic glaze adds a sweet and acidic taste that makes these Brussels sprouts pop with flavor! These roasted maple balsamic Brussels sprouts are caramelized in the oven and end up with a crispy outside and a soft, tender inside. Roasting veggies is one of my favorite ways to cook them, because it adds so much flavor to the veggies that just can't be achieved with steaming. These crispy, sweet, and tender Brussels sprouts are gluten-free and vegetarian. Then, either use a knife to cut the sprouts into thin shreds or use a food processor with a slicing disc (or even just a grater attachment on your kitchenaid mixer).Maple balsamic Brussels sprouts are roasted to perfection and make for a delicious and healthy side dish. This helps them stay sturdier while you’re slicing and dicing. If you don’t have a food processor, you can grate them by hand with a cheese grater or mandolin.īut before you do that, take the time to rinse them well in a colander and remove any brown or discolored stems from the base of each one. They’re also great in soups, stews, and roasted meat dishes like roast chicken or braised short ribs. They can be tossed into a salad or roasted to make a savory side dish. Shredded Brussels sprouts add crunch, a bit of sweetness, and texture to recipes. This will help avoid the mushy, bitter flavor that can develop when cooking them under water. If you want to cook brussel sprouts in soups or stews, save the inner core of each leaf and peel it off before slicing in half. These outer leaves can be used to make brussels sprout chips, which are a fun and healthy snack or addition to a salad. To cut brussel sprouts in half, remove the outer leaves and trim the bottoms of each half. They’ll get crispy on the outside and tender on the inside. They also contain antioxidants, such as carotenoids, which are beneficial for the eyes.Ī good way to prepare brussels sprouts is by roasting them on a baking sheet or in a skillet. They’re an excellent source of dietary fiber, folate, manganese, and vitamin K. They were first cultivated in Belgium in the 16th century and got their name from the city of Brussels. Cut in halfīrussels sprouts, or brussels, are a vegetable that look like baby cabbages but are actually members of the mustard family (Brassica oleracea). Cut them no more than 1/4 inch off the tip of the stem to preserve their core and avoid overcooking. Trim the stems of your brussel sprouts before you use them to encourage further sprout development and extend their shelf life. They are best eaten when they’re young, tender, and fresh, with any yellowing or browning on the leaves indicating that they have passed their peak. You can eat Brussels sprouts raw, or cook them for added texture and flavor in salads, stir-fry, or a quick saute. They can go through a mild winter, but they must be mulched or covered with a structure before hard freezes occur. They are a cool-weather crop that grows well in Minnesota’s soils, with harvest beginning around mid October. Trim the stemsīrussels sprouts are a cultivated variety of wild cabbage, Brassica oleracea, which is the same plant species that produces cabbage, broccoli, cauliflower, kale, and other popular foods. Toss the Brussels sprout leaves with a little oil and seasoning then bake until the leaves are crisp and have browned edges, about 3-4 minutes. You can also roast brussel sprouts with the leaves intact to make a beautiful side dish that is infused with a roasted and caramelized flavor. This allows the plant to put more energy into the sprouts and less into the leaves, helping them mature faster. The lower leaves on the brussel sprout plant can be yellow and start to decay so they are best removed during harvest. You can mulch the plants with straw or hay or cover them with a structure like a cardboard box or burlap before the first hard freeze. However, the leaves on the stalks can be very stiff and tough so it is best to remove them before sauteing or frying.īrussels sprouts can be overwintered in the garden, right on the stalk, to reduce thaw/freeze rot (which can lead to fungus infections). Remove the leavesīrussel sprout leaves can be eaten as a side dish or added to a sauce or soup for additional flavor. Next, remove any leaves that are yellowish or wilted. To cut brussels sprouts, start by trimming off the dry, brown tip of their stems. If you’d like to eat them shredded, it’s simple to do this at home with a knife, food processor, or mandoline. When you buy Brussels sprouts at the grocery store, they’re often sold whole or sliced in half.
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