The secret to beautiful brussels sprouts is cooking them correctly, writes Connection food editor Tammi Kwok.
As a kid, I never understood the fuss about brussels sprouts – good or bad. I didn’t eat sprouts growing up, and my friends’ hatred for them ran so deep that we never ate them together.
But that clean slate served me well, as I fell head-over-heels in love on the first try! A quirky little cafe served them shredded in a caesar dressing, and it’s like my world opened up. The crunchy, hearty greens gave body to the creamy dressing, and I knew I’d found my favourite new salad.
That cafe is long gone, but my love for the humble brussels sprout remains. Here are my favourite ways to enjoy these versatile green beauties. No sad piles of overboiled mush here!
Roasted
Roasting brings out a deep, almost meaty flavour in the brussels sprouts. The most important thing to remember is that the oven must be piping hot at around 200–220°C. Halve your sprouts, drizzle with plenty of olive oil, toss with fresh chilli, salt and pepper, and roast until the sprouts turn dark golden. Serve as a side or dressed with a vinaigrette as a warm salad.
Glazed
If you find the natural bitterness of brussels sprouts a little overwhelming, give glazing a go. The sweetness of honey or maple syrup pairs well with the robust flavour of brussels sprouts, so glazing can be a great way to introduce this vegetable to the dinner table – plus it’s kid-friendly! Halve the brussels sprouts and pan fry them with a little oil, cut-side down, until they start browning. Add honey, maple syrup and 1–2 tablespoons of water, and cook over high heat until they become glossy, vibrant green and deliciously tender. Bonus points if you add a dash of your favourite hot sauce or dried smoky chilli flakes.
Deep fried
When deep fried, brussels sprouts open up like a flower, becoming crisp and incredibly moreish. Halve your brussels sprouts and deep fry until they’re crispy and golden. Drain well on paper towel before tossing with salt or chicken salt. Serve with a wedge of lemon.
Shaved
If you’re looking for a way to enjoy brussels sprouts in summer, shaving them is the way to go. Thinly slice the sprouts with a sharp knife or mandolin and use them in place of salad greens. I love shaved sprouts served with a creamy caesar dressing and crispy bacon bits, or with capers, dried cranberries, grated parmesan and a punchy sherry vinegar vinaigrette.
