Cooking Fresh: Brussels Sprouts with Sun-Dried Tomatoes
February 5, 2015
If you follow this blog, you know about my love affair with brussels sprouts. One of my first posts on the Comfort Food cookbook was devoted to Creamed Brussels Sprouts, a recipe that has become a go-to comfort food favorite in my house.
So, when Cooking Fresh was released, I went straight for the index to look for new recipes devoted to my favorite veggies!
Brussels sprouts: Round, green, and occasionally stinky—sort of like Shrek and Fiona! Big difference is the sprouts are also really delicious.
While I can (and often do!) eat them every week, brussels sprouts have a bad reputation. Unfortunately, an Internet search for “most hated vegetables” will bring back lots of hits related to this cruciferous super-food. If you’re a sprout hater, I would like to make a case for this humble veggie with 10 things you (probably) didn’t know about brussels sprouts:
Brussels sprouts are an excellent source of vitamins K and C as well as iron, calcium, folic acid, and fiber. In short, they are really, really good for you.
Brussels sprouts aren’t naturally stinky. The pungent aroma that keeps some people away only really arises when the sprouts are overcooked, especially when boiled.
They look like baby cabbages because they’re in the same family of plants: Brassica. Other examples of Brassica vegetables include cauliflower, broccoli, and kale.
In the U.S., most brussels sprouts are grown in California, but they are actually very hardy and well suited to surviving frost, making them ideal for cooler climates.
Buy sprouts on a stalk: They’ll last longer when kept in the fridge.
They’re versatile: Sprouts can be boiled, steamed, microwaved, roasted, blanched, braised, sautéed, and prepared in more ways that I’m sure I forgot to mention!
Would you like brussels sprouts better if they were purple or red? In the past few years, varieties eschewing the green hue have popped up in the marketplace. In addition to color variations, different types boast a wide range of sizes from tiny, button buds to huge, golf ball–sized sprouts.
The Chinese used brussels sprouts to help with digestive and/or bowel problems.
Vegetarian? Combine brussels sprouts with whole grains to make a complete protein.
A cup of cooked brussels sprouts contains only 38 calories!
Whether you’re already a brussels sprouts fan or I’ve convinced you to give them another shot, I have a recipe for you from our Cooking Fresh cookbook!
Brussels Sprouts With Sun-Dried Tomatoes
Makes 10 servings.
1½ pounds brussels sprouts
¼ cup oil-packed, sun-dried tomatoes
¼ cup rice wine vinegar
¼ olive oil
1 clove garlic, minced
½ tablespoon sugar
dash of hot-pepper sauce
salt and pepper, to taste
2 scallions, thinly sliced
¼ cup chopped fresh parsley
Trim off the stem ends of the brussels sprouts and remove any wilted outer leaves.
Cook the sprouts in 6 cups of boiling, salted water just until crisp-tender. Drain, then submerge the sprouts in ice-cold water to cool. Drain, then transfer to a large bowl.
Sprouts taking an ice bath after boiling up on the stove.
Cut the tomatoes into thin strips and add them to the brussels sprouts. Toss and set aside.
Sun-dried tomatoes in strips and chopped shallots ready to intermingle with sprouts.
In a glass bowl, whisk together the vinegar, oil, garlic, sugar, hot-pepper sauce, and salt and pepper.
I present to you: the dressing!
Pour this sauce over the sprouts and tomatoes.
Add the scallions and parsley.
Stir, cover, and refrigerate for at least 2 hours.
Now, don't those look delicious? C'mon give Brussels sprouts a chance!