Brussels Sprouts
Note: These recipes are good enough to convert those who hate them but respect their
nutritional
value. Martha Stewart "carmelizes", or glazes, them with chestnuts,
vinegar, and stock; or, she braises them by cooking on top of the stove for 10 minutes and
roasting, covered, for another 30-35 minutes. Family Circle's "Vegetables and
Meatless Meals" and Better Homes and Gardens' "New Cookbook, 11th edition, have
almost identical methods for glazing. Add some quartered, sliced carrots for variety. See
also Salad Dressings and Vinaigrettes for other ideas.
1. Steamed with Herbal Vinegar
Steam as many as you can eat with a mixture of water and an herbal vinegar of your
choice till
easily pierced with a fork. Serve them immediately for optimal taste.
2. Glazed
2 cps brussels sprouts
1. Cut large sprouts in half.
2. Cook covered in a small amount of boiling water for 10 minutes or till tender yet
crisp.
3. Drain well. Add a teaspoon of cornstarch to 1/3 cup of orange juice and some nutmeg.
Or, heat a couple Tablespoons of butter with some vinegar, to taste, and 2 cloves and a
small bay leaf.
4. Cook the mixture till liquids bubble but sprouts stay crisp.
3. Brussels sprouts w/ maple vinaigrette
1/3 cp brown sugar
4 T maple syrup
4 T vinegar (cider)
1 T Dijon mustard
1/2 cp walnut oil
fresh grated nutmeg
1. Trim brussels sprouts; make "x" incision at stem end; steam 15-20 minutes
2. Combine maple syrup, cider vinegar, and mustard in blender; add oil slowly
3. Toss sprouts with dressing and season with nutmeg