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
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).
Why Brussels sprouts taste better than they did when you were a kid? ›
Research Fellow Lauren Chappell said, "Sulfur is responsible for the bitter sprout taste. As we age, we lose tastebuds, which can make them more palatable—potentially why adults who hated sprouts as children now embrace them in seasonal dishes.
What gives brussel sprouts a better taste? ›
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
Which is healthier broccoli or brussel sprouts? ›
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
Why do you soak brussel sprouts before cooking? ›
Not only can soaking make the centers more malleable, but the water that's absorbed into them will create a steaming action, whether you choose to roast, saute, or make your Brussels sprouts in your air fryer. The steam can help to ensure the cooking is even throughout the Brussels sprout.
Why won't my brussel sprouts get crispy? ›
If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
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.
Do you need to parboil Brussels sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
How many Brussels sprouts for 1 serving? ›
Nutritional analysis of brussels sprouts
An 80g portion (about eight brussels sprouts) counts as one of your five-a-day.
Do I need to wash Brussels sprouts before cooking? ›
Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.
What are the disadvantages of Brussels sprouts? They can be tougher on your GI system. “Brussels sprouts do tend to promote gas and bloating in people with sensitive digestion (like with IBS) due to their fiber content,” says Snyder. They also contain a complex sugar called raffinose which humans can't break down.
Is it OK to eat Brussels sprouts everyday? ›
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.
Why do my Brussels sprouts taste weird? ›
If brussels sprouts taste bitter to you, you may have a gene that senses bitter compounds in brassicas. It is similar to the gene that makes cilantro taste like soap to the people who have it, and like a yummy herb to people who don't.
Why are restaurant vegetables so much better? ›
A lot more oil is used to flavor vegetables
And hopefully, they've got just the right amount of crunch. You might drizzle an oil dressing on salad too. However, one reason that vegetables always taste better at a restaurant is that chefs there don't hold back on using oil to boost flavor.
Why does restaurant food taste better than homemade? ›
Chefs season at every step of the cooking process
For restaurant chefs, this means seasoning at every step and tasting as they go to ensure each component tastes great. Salt can help coax the natural flavor out of ingredients like vegetables and meat, while herbs and spices infuse them with additional flavors.
Why does restaurant broccoli taste so good? ›
Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these. Why? Because it makes veggies taste richer, more flavorful, and saltier than they would if you cooked them at home, which encourages you and other customers to keep coming back for more.
What is the most nutritious way to eat brussel sprouts? ›
Roasting Brussels sprouts caramelizes their natural sugar and mellows out bitter notes, providing rich flavor and a crispier texture. Brussels sprouts are a good source of fiber and vitamins C and K, notes the Harvard T.H. Chan School of Public Health.
