Food & Drink Magazine

Spring on a Plate

By Yonni @vegandthecity
Brussel sprouts are on of those love ‘em or hate ‘em vegetables - I LOVE them.  These tiny, leafy buds are so good for you, are super high in fiber, and are really not too dissimilar from baby heads of lettuce, but they seem to intimidate people.  
Spring on a PlateIt’s time to change that.
Brussel sprouts have to be rinsed and you will want to cut off the stem, from which any limp or damaged outer leaves will fall.
Then, you can steam them…
Once steamed you can eat them whole or shred them…
For fun, buy them on the stalk and steam them that way - then you can use a small knife to cut each one as you're ready.  They offered us this option at Blue Hill at Stone Barns, with a grainy mustard on the side, and even my son ate them!  Gimmicks can be good...
Don't be afraid to get creative.  Sautee some shallots in EVOO, and add them to the slivered leaves with some kosher salt and black pepper.  Or add them to shredded napa cabbage, a little sliced scallion and diced avocado and dress them in a bit of EVOO and fresh lemon juice.
If you want to roast them, toss them with some EVOO or grapeseed oil and kosher salt adding rosemary, parsley, mustard seeds or thyme.  Once cooked add chopped chestnuts, pecans or walnuts or dried cranberries, apricots or pine nuts.
You can also quarter them and put them in a baking dish with chopped carrots, turnips and parsnips – even sweet potato or butternut squash and roast them all together with some maple syrup and fresh herbs.  Of course, you can also add them to your stuffing once Thanksgiving rolls around again.
For more vegan information, read this week's issue of The Trendy Vegan digest here

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