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
Over the last twenty years, farmers have mellowed the "unpleasant" flavor of Brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, Brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.
How does Rachael Ray cook brussel sprouts? ›
Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
How many pounds of brussels sprouts do I need for eight people? ›
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).
When should you not eat Brussels sprouts? ›
Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them.
How do I get the bitterness out of Brussels sprouts? ›
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up.
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.
What meat goes best with Brussel sprouts? ›
When we think about which meats go with Brussels sprouts, bacon usually comes to mind first. Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.
What is Gordon Ramsay's Favourite meat? ›
Rib-eye: The chef's favourite.
Why won't my brussel sprouts get crispy? ›
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.
Is it better to roast brussel sprouts cut side up or down? ›
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
With all of these benefits, you may be wondering if it's okay to eat Brussels sprouts every single day. Rifkin's expert opinion is that it's safe to do so, but you also want to make sure you're eating other nutrient-rich foods too.
Do Brussels sprouts need to be washed? ›
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.
How often should I eat brussel sprouts? ›
A ½ cup of Brussels sprouts is a good source of Vitamin K (137% RDI) and Vitamin C (81% RDI) Kids, Ages 5-12 Teens and Adults, Ages 13 and up Males 2½-5 cups per day 42 - 6½ cups per day Females 2½-5 cups per day 3½-5 cups per day *If you are active, eat the higher number of cups per day.
Why do brussel sprouts taste better now? ›
In the 1990s, a Dutch scientist named Hans Van Doorn identified the chemicals that make Brussels sprouts bitter: sinigrin and progoitrin. After discovering this, the scientist worked to identify Brussels sprouts seeds and varieties with lower levels of these bitter chemicals.
When did Brussels sprouts stop being bitter? ›
Syngenta began a breeding programme to develop milder tasting Brussels varieties in the early 1990s.
Has the taste of Brussels sprouts changed? ›
In 1999, the scientists published their findings. Soon, plants grown from the old seeds were cross-pollinated with modern, high-yielding varieties, but it took years for any perceptible changes to really take hold. "From then on, the taste was much better. It really improved," Sintenie said.
Are brussel sprouts sweeter now? ›
It's not that you've grown up with more sophisticated tastes; it's the Brussels sprouts that have changed. Scientists in the Netherlands tinkered with them, making the sprouts bitter no longer. National Public Radio reports that the sprouts began to change in the 1990s.
