They are big and plump this year, little cabbage-like buds that you either love or hate. Actually, you can feel both ways about Brussels sprouts since so often they are cooked to death to grey mush and smell up the house. That’s the way I had them growing up at my aunt’s house, an unforgettable technique I’d rather forget.
Everyone deserves a second chance
But I gave them a second chance in my adult life, I’m glad I did, because I really do love them if cooked properly. Roasted in the oven, or atop the stove, these sweet and slightly bitter sprouts are delightful, and the odor doesn’t linger in the house for days.
Hardy!
They are a northern staple. Picked in late fall, they have a long growing season but luckily they can stay in the field through even snow. They keep well and we’ll enjoy them all winter, or at least as long as the supplies last. In New England, we take advantage of what we have that grows well in our cold climate, and these sprouts are a regular on restaurant menus from pubs to fine dining. They are abundant and relatively inexpensive, and you have little waste because you can cook up just what you want, and save the rest for another meal.
Palm trees in Vermont?
I’ve grown them in my own garden, and most of the time was successful, with an odd year here and there where all I got was tiny little marbles, probably in dry years. The sprouts form at the base of each leaf on the stalk of the plant. My favorite part when growing them was stripping most of the leaves off except the top ones at the end of the season so the energy goes into the sprouts and not the leaves. The garden looked like it was full of little palm trees! If you can find them at the farm stands still on the stalk, it’s a good thing because they will keep even longer.
And they are good for you too
A member of the brassica family, sprouts like all its relatives are low in calories but filled with vitamins and minerals, antioxidants, phytonutrients, fiber, and are good for your immune system, bones, and can help ward off cancers and diabetes. All good reasons to give them that second chance.
Have them your way
My husband’s favorite way to eat them, no surprise, is deep fried, with lots of little charred petals, but a soft interior. But they are better roasted, in my book, and if you top them with some nutty, toasted garlic chips, and drizzle them with balsamic vinegar, you have a holiday worthy side dish. That’s how we’ll enjoy them at Thanksgiving this year!
What say you? Sprouts or no sprouts?
Pan Roasted Brussels Sprouts and Onion with Toasted Garlic Chips
- 4 garlic cloves, sliced thinly
- ¼ cup extra virgin olive oil
- 1 lb. Brussels sprouts, trimmed and cut in half lengthwise
- 1 small purple onion, small dice
- Good quality Balsamic vinegar to drizzle
Place a large skillet over medium heat and add the olive oil. Once warmed, add the garlic slices and cook gently until browned on both sides. If the heat is too hot, the garlic will burn and get quite bitter, so keep the heat under control and watch them. It doesn’t take long. Fish them out of the pan with a slotted spoon, drain on toweling, and season lightly.
In the same pan, add the sprouts, cut-side down. Once they are all squeezed into the pan, top with the onions, season with salt and pepper, and turn the heat up just slightly over medium.
Keep an eye on them, and using tongs, turn them over as they brown. Once they are all browned, mix things up a bit to distribute the onions, and turn them again to the second side. Turn the heat back down and continue to cook for a couple of minutes. Test with a paring knife, until the sprouts are where you want them. I like them just barely cooked through, but others will like them softer. Correct seasoning if necessary.
Plate, drizzle with some of the balsamic, and sprinkle with the reserved chips.
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Thank you, Dorothy, for writing tribute to Brussel sprouts, the veg. that I love. Your presentation is spot on, and everyone will love them.
Joanna
Thank you Joanna! I’m a big fan of them, a staple in my house this time of year for sure.
You are more than welcome, Dorothy!
Joanna
Depends on how you’re planning on preparing them. They can be delicious……
Well, I am not going to boil them to death!
Thank heavens but that’s what so many do
Or burn them into little black bits in the fryer!
Not had those!
I didn’t care for them, but my husband loved them!
Definitely! I love them roasted, but on occasion, I will even braise them stovetop. I was looking for something different for dinner once when Randy was gone, and son will eat a bigger variety than his father will. We tried brussels and also a braised radish recipe so they’ve been on rotation since then!
Oh, they would go beautifully together! It’s fun to experiment!
Hated them then, love them now. You’re right. It’s all about the technique! Have a blessed Thanksgiving!
You too! A beautiful day!
Yes, if they are fresh and not cooked to death, Brussels sprouts can be so delicious. Your addition of olive oil fried garlic is a great idea. I can definitely see this dish on the Thanksgiving table! 🙂
I line it Ronit because you can do it ahead (stand guard over the chips) and it comes together quickly.
Perfect for Thanksgiving!
That they are, and we’ll have them this year. Thanks for stopping by!
I’ve loved Brussels sprouts ever since I was young. I never tried growing them when we had gardens up north. Yours look very good.
Thank you! It’s an old photo, I haven’t grown them for a few years. The ones in the recipe I got at the farm stand.
Terrific recipe and information! I only like Brussel Spruts two ways: either roasted in the ntyleyou shared, or raw, shred and mixed with a little olive oil, lemon and parmesan cheese!
Yes, they are good raw! I should have mentioned that, and they don’t lose any vitamins that way.
I interviewed the Model and Business woman Carol Alt recently and she is into raw food…she always reminds everyone she didn’t say vegan, she said raw, and it’s because when she eats vegetables she warned as you point out that so many of the nutrients get cooked out of the food!
We lose so many of the vitamins especially, and most of the nutritional information we get is for the raw state.
A fabulous recipe! They’re also good braised with a bit of apple cider…
Oh yes! That sweetens them up nicely, although they don’t seem to be as bitter as when I was a kid. Maybe that is why everyone overcooked them.
We have brussels sprouts on a regular basis (twice a week). I slice them very thin, sprinkle them with a little olive oil and microwave them for about 3 minutes. After cooking I add a little sea salt. Sometimes I serve them with green peas.
They are one of the top vegetables in nutrition and lower your risk for cancer.
I’ve never cooked them like that, but I’ll certainly give it a try!
They certainly are good for you!
We should invite brussel sprouts every week of the year‼️😋
Wonderful! They seem to be quite popular!
I love brussels sprouts! and all the brassicas really. I like to steam them, then bake them with a bit of maple syrup, orange juice and bacon (in my bacon-eating days)! So a definite yes to them on the plate.
That sounds lovely. Maple and B sprouts are a great combo, but the orange must lift it up beautifully!
I love balsamic vinegar on my Brussels too! They make such a good side dish and your picture leaves me drooling!
Thanks Diane! My mom put vinegar on just about every green, and once she discovered balsamic, she was in heaven!
Looking good!
Thank you! I take that as a yes to inviting them!
Oh yay! Bring on the Brussels Sprouts …. the most misunderstood and under-rated veggie! Let’s show our love! And who could resist your gorgeous presentation? Happy Thanksgiving!
Happy Thanksgiving! There will be sprouts here!
I lean towards the ‘hate them’ camp, but prepared correctly like in your recipe, I can just about stand them 😉 Balsamic and nuts are my preferred additions.
Nuts would be a great replacement for the garlic chips Stefan.
Well, there are many other wonderful veggies out there to enjoy!
Yes, yes, yes to sprouts! I love them and they are one of the things I’m really enjoying about being back in Britain (a bit like crumpets and Shropshire Blue cheese, I’m in danger of overdosing!). I have a habit of tucking in when preparing them, I think they’re wonderful when raw and crunchy. Your recipe is just perfect and oozes flavour and goodness. If we celebrated Thanksgiving, I’d certainly have them on the menu. 😊
So far, no sprouts haters! As long as they are cooked right.
Like you, Lis, we certainly don’t need Thanksgiving to invite them though!
We MUST invite them b/c they are so delicious! I love them and eat them from the moment they’re in season until I sadly cannot find them in the market. I love them with potatoes but those garlic chips look absolutely mouthwatering.
They are delicious with potatoes, I agree! I like them sliced into quarters, roasted in the oven, and sprinkled atop some mashed potatoes. You need nothing more!
A few years back, When Pigs Fly in Kittery offered a grilled cheese sandwich with roasted brussels sprouts tucked in the cheese. It was delicious. I ordered it every time until they stopped offering it.
That certainly sounds unusual, but it also sounds delightful!
I’ve had their fish tacos and their pizza. It’s a good stop on the way a little further north!
I am definitely in the yay for ROASTED Brussel sprouts. I had a dinner party recently and served them. My friend said he almost fainted when faced with eating the hated vegetable but after having them roasted he said “I’m a believer”.
Good work Bernadette! It’s all in the cooking!
It’s a yes from our family for Brussel sprouts we love them…
Wonderful!!!
I love roasted Brussels sprouts! I’ll have to try your version with garlic chips, thanks Dorothy!
I hope you like them Jenna! Warning, they sometimes disappear before being added to the dish!
I like Brussel Sprouts, I will not lie. Your recipe looks perfect, so thanks once again for it. Yep, definite yum.
Thanks Ally! It’s simple and quite tasty.
I keep trying to like Brussels sprouts. They aren’t very cooperative. Oh, well……
They will forgive you! The family has room for everyone! 🥬🥦
Thank goodness. 😅
Until quite recently, my husband and I both believed that neither of us liked brussel sprouts (or beets). But we roasted both recently and LOVED them. Seriously, who knew?
Isn’t it amazing how just the cooking technique can transform a vegetable into something totally different? Roasting is an amazing process!
I enjoy brussels sprouts, your photos make it look so delicious. I just wish my husband liked them, I would make them more if he did.
I bet you could slip some in somewhere…
I love brussels sprouts, and this recipe sounds so goo! Yes, we should invite them to Thanksgiving! 🙂
I will extend the invitation!
Sprouts will always be welcome at my table! I love their unique texture and taste.
Thanks! They are really good, and good for us too.
When I was younger I did not like them, but now in my adult life I really enjoy them 😉
Same here! They used to be universally overcooked, usually to mush! Not their best look. Brussels sprouts have been bred over the years to be less bitter, so that probably plays into it too.
You had me at toasted garlic chips. Do you think this recipe would work without the oil? We are WFPB and don’t use oil.
You don’t use any oil?
Do you have an air fryer or convection oven?
Nope, no oil at all.
We do have a small oven in our camper (we’re traveling full-time) but I’m concerned the garlic chips will come out mushy rather than crunchy. I give it a try, though!
Oh, how I love Brussels Sprouts! Roasted or sauteed! But not boiled.
Yum!
They will be at our Thanksgiving!
Enjoy your Thanksgiving!
Thank you Nancy! We will too.
Brussels sprouts are one of my favorite things to eat. We grew them one year and I had to give them away there were so many. I wanted to grow them this year but my husband cut down on the garden size. Maybe next year I will eliminate some of the herbs so I can put Brussels sprouts in.
Sounds like a plan, but the herbs might protest!
When I was a child, and my parents went out of town, I actually tried to kill all the Brussels sprouts plants in my mom’s garden, but they grew back by the time my parents got home! They are hardy. I didn’t like them when I was a kid, but I love them now. There are so many good ways to prepare them.
I’m glad the Brussels sprouts did not pass on their family stories to their descendants!
Brussels Sprouts is one of the few foods I’m not fond of, but I know yours would be worth the try.
Thanks Mary! I feel that way about beets, but I make the effort now and then. Still don’t like them!