Brussels Sprouts

Brussels SproutsBrussels Sprouts have come a long way—from the dish you made faces at as a kid, to a favorite in both our store and in Bay Area restaurants.

Those tender, miniature cabbages are delightful halved, drizzled with olive oil and a sprinkling of sea salt, and roasted. The caramelized core is sweet, yet nutty: a quintessential taste of fall.

Brussels sprouts are, in fact, in the same family as cabbage, broccoli, and kale. Their forerunners were likely cultivated in Ancient Rome. And they received their name in Northern Europe.

Most American production is in California in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California. This offers an ideal combination of coastal fog and cool temperatures year-round.

Brussels sprouts toppings that we enjoy include Parmesan cheese and butter, balsamic vinegar, apple cider vinegar, bacon, pistachios, pine nuts, mustard, brown sugar, and pepper.

Some tips for purchasing and cooking Brussels sprouts
First, make certain you purchase compact, bright green sprouts. Also, it is important to understand how size affects flavor. smaller Brussels sprouts are a little bit sweeter.

We prefer roasting, and a little longer in the oven brings out the sweetness. Overcooking on the stovetop will render the buds gray and soft. And they then develop a strong flavor and odor that some dislike. This Brussels Sprouts with Chorizo from Saveur Magazine is amazing. And, stop by our butcher department to pick up some of our house-made chorizo (it’s fantastic).

Surprisingly, raw is just as delicious as roasted. Think of Brussels sprouts like cabbage. When dressed with the right vinaigrette, they make for a tasty salad. Try this Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino from Food 52.

Another favorite way of preparing them is to toss them in olive oil with chunks of butternut squash, onion, and fresh ground salt and pepper, Next roast them in the oven at 375º F, until they are a golden brown.

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