Food

Brussels Sprouts for the Win

Shredded Brussels sprouts are a weekday winner.
Brussels Sprouts for the Win
The strong vegetal flavor of Brussels sprouts mellows with the addition of other bold flavors. JeanMarie Brownson/TCA
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I enjoy Brussels sprouts several times a week during this time of year. I roast them in the air fryer, shred them for salads, skewer them on the grill, puree them into soup, and include them in sheet-pan dinners. My only hesitation about serving these beautiful orbs is when a sister visits, mostly because I can’t remember which one of them hates Brussels sprouts.

Undoubtedly, a bit of oil combined with high-heat roasting brings out the best in these tiny cabbages. Just ask anyone with an air fryer—you can’t stop eating them. A roasting pan and convection oven can achieve the same crispy exterior and tender interior results with just a little more oil than needed in an air fryer. I use the oven when roasting a big batch.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.