The fall months bring out the best in Brussels sprouts, which are a member of the Brassica (cabbage) family. Enduring a few light frosts before being picked will improve the flavor of this cold-weather vegetable, which lends itself well as a side or entrée. Sprouts are ready to harvest when green and firm and are best when stored fresh and washed right before serving.
Brussels sprouts provide endless innovative options for on-trend menu selections. They can be Dijon-braised, balsamic-roasted, cherry-glazed, or sweet and sour. Because of their versatile nature and flavors, Brussels work well from breakfast to dinner. Brussels can be cooked whole. But for an interesting presentation, try pulling them apart leaf by leaf, then blanching, and serving in a sophisticated salad. They can also be shaved raw to replace cabbage in slaws. Other ways to prepare Brussels sprouts include roasting, sautéing, or grilling to achieve a nutty and sweet taste.
Brussels sprouts pack a lot of health benefits, which are attractive to health-conscious guests. Vitamin C, vitamin A, iron, potassium, fiber, and protein can all be found in these tiny sprouts.