The Skinny on Brussels Sprouts | Tuesday’s Tip of the Day!
Either you love them or you hate them but one thing is for certain, they are absolutely delicious if cooked correctly and treated simply!
Whether tossed with maple syrup and roasted with salty pancetta, skewered and grilled right on the BBQ, leaves torn and quickly roasted for a “festive” garnish or left raw and thinly sliced for a quick salad or slaw, you really cannot go wrong!
To separate Brussels sprout leaves like a pro, follow these quick steps:
- Step 1: Wash and trim the bottom of each using your fingers to peel away any discolored leaves.
- Step 2: Trim the bottom stem end as needed so that the leaves easily release one at a time.
- Step 3: Toss with olive oil, salt and pepper and roast at 400ºF on a baking sheet lined with parchment paper until crispy and golden brown in color. Or, instead of roasting them, thinly slice and toss in your favorite salad or slaw!
Regardless of your intention or personal preference, peel back a few layers and give them another try. Maybe, just maybe, you will find a new appreciation.
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!