Brussels Sprouts with Aioli
Balls-Out Sprouts…Brussels Sprouts with Aioli…Remember when you were little, happily playing outside, only to be hit with the putrid, sulfuric STINK of Brussels Sprouts when you came inside? Remember the utter horror when you realized that bitter, boiled Brussels Sprouts were on the family menu that night? Bleeeechhhhh! Well, like an uber-nerdy college freshman who comes back HOT AND CONFIDENT senior year, Brussels Sprouts are back, and they’re better than ever! These wildly popular, crispy morsels have become a sexy-chic, must-try appetizer, and a tasty side dish in restaurants everywhere. We couldn’t agree more! Try this easy recipe and discover the best Brussels Sprouts you’ve ever had!
As a Brassica, Brussels Sprouts are part of the cabbage family, along with kale, collard greens, and broccoli. Unlike cabbage, which grows as a single head out of the ground, Brussels Sprouts are buds that grow along a thick stock. These cruciferous little gems are nutritional powerhouses! They’re packed with Vitamins A, C, and K, as well as beta carotene/antioxidants folic acid, iron, and magnesium. They’re also high in selenium, which is thought to reduce the risk of certain cancers and to enhance male virility. All of these excellent benefits make Brussels Sprouts worthy of inclusion on your menu. Especially that last one!
In the 1990s, Dutch scientist Hans van Doorn identified the chemicals that make Brussels sprouts bitter: Sinigrin and Progoitrin. This allowed seed companies to produce the low-bitterness varieties that we enjoy today. Problem solved! It’s safe to say that modern-day Brussels have come a long way, and this recipe will win you over for good. Also impressive is the wide range of sizes for contemporary Sprouts, from marble to golf ball sized.
At the risk of sounding indelicate, SIZE MATTERS! You know it, I know it, even the Brussels Sprouts know it. Smaller Sprouts, while tasty, aren’t the best choice as a finger food. Use LARGE Brussels Sprouts for this recipe. The biggest fresh Sprouts you can find! Also, keep in mind that fresh is an absolute must – frozen sprouts will never become crispy, and really don’t work in this recipe.
Brussels sprouts have gained a reputation for being one of the healthiest vegetables around. They are low in calories but high in fiber, which makes them a great addition to any diet. They are packed with nutrients, including vitamin C, vitamin K, calcium, and potassium. These essential vitamins and minerals are important for maintaining a healthy immune system, promoting healthy bone growth, and regulating blood pressure.
Brussels sprouts also contain antioxidants that help to fight inflammation in the body, and they are a great source of protein, which is essential for building and repairing muscles. Try Brussels Sprouts, oven roasted, or sautéed sprouts – there is no doubt that Brussels sprouts are incredibly healthy and should be included as part of a balanced diet.
After trimming, halving, and tossing the Brussels Sprouts with olive oil, brown sugar, and spice, they’re ready to be cooked evenly until they’re a crispy, deep golden brown. You’re aiming for a darkish, caramelized char on the flat side, with a barely soft, (never mushy!) texture throughout. I find I get a better char by sautéing the Sprouts in a heavy skillet, cut side down @ medium-high heat, for approximately 6-10 minutes, undisturbed. Once I have a nice char, I shake the pan or stir gently, and continue cooking just until the sprouts are al dente.
If you prefer crispy roasted Brussels Sprouts, this is also best done cut side down to allow for maximum browning. Roast on a foil lined sheet pan for approximately 18-22 minutes, in an oven preheated to 400° F. For those who would rather boil their Brussels Sprouts…you should be ashamed of yourself! Have you learned nothing from your childhood?? Just….no!
True Mediterranean Aioli is a thick emulsion consisting only of mashed garlic, olive oil, and salt. Many North American versions also incorporate egg yolks, mustard and lemon, or prepared mayonnaise, for a deliciously smooth and tangy dip. With a touch of pure maple syrup, this Aioli is the perfect accompaniment to caramelized sprouts. In fact, this Brussels Sprout & Aioli duo will make a believer out of the most devout anti-sprouter. Even diehards will re-think this fabled childhood nemesis. Better late than never!
Lemon Juice? Grated Parmesan Cheese? Red Pepper Flakes? No! The absolute best final touch of flavor for perfect Brussels Sprouts is a drizzle of sweet, tart Balsamic Vinegar Glaze. Balsamic Glaze is simply Balsamic Vinegar that has been cooked down, reducing it to a thicker, sweeter version of its vinegar form. Prepared glaze is available in the grocery store oil/vinegar aisle. Drizzle your caramelized sprouts with Balsamic Glaze and Voila! They’re ready to serve with your fabulous homemade Aioli. As this great recipe name implies, enjoy these Brussels Sprouts balls-out, without restraint. Yum!
Funky Facts about Brussels Sprouts
Balls-Out Sprouts – Brussels Sprouts with Aioli
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