Late-season vegetables arrive at the farm stand with a reputation as robust and nutritious, but sometimes they carry a little baggage. Few fall vegetables have fought a worse public relations battle than the Brussels sprout, the tiny cabbage relative that has long been dismissed as sulfurous and bitter.
But for nationally recognized culinary nutritionist, author of What the Fork Are You Eating?, and educator Stefanie Sacks (find her at wtfork.com), this reputation was just a challenge waiting to be solved.
In an effort to get more people to eat the cruciferous veggie, culinary nutritionist Stefanie Sacks found slicing the Brussels thin, roasting them and then dressing them with a simple, herby vinaigrette was best. (Photos by Doug Young)
“Brussels sprouts can be a bitch,” she admits with a laugh. “While they are incredibly nutritious, they can be unpalatable for many.” Determined to convert her clients and students, she found a way to completely transform the vegetable’s texture and flavor profile. “The ‘yuk’ factor for many equaled ‘they are like eating a small cabbage whole!'” she explains. “Therefore, finding a way to give them a revised texture and more mild flavor seemed like the way through.”
The solution is brilliant in its simplicity: The sprouts are thinly sliced into “shards”, roasted until slightly crispy, and immediately tossed with a flavorful herbed dijon dressing. This process completely changes the texture and minimizes the powerful, sulfuric flavor that normally turns people away. The final product is a vibrant, crunchy side dish that has successfully created an army of “Brussels believers.”
Stefanie, who sources her ingredients locally whenever possible, suggests heading to your local growers. “Since I live in Montauk, I often swing by Vicki’s Veggies or Amber Waves Farm in Amagansett for the freshest sprouts.”
Calling upon pantry staples plus a few fresh herbs results in a super simple, yet extremely effective flavor profile that complements the Brussels sprouts. (Photos by Doug Young)
This recipe proves that a little technique and a lot of determination can turn the most stubborn vegetable into a seasonal favorite.
Tips for the Home Cook
- Knife Skills: To slice the sprouts into thin shards, Stefanie emphasizes the importance of safety and rhythm. “I like to make sure that my knife is sharpened; a dull knife is more dangerous than a sharp one! And since slicing Brussels can feel tedious, I like to turn a little music on and find my rhythm in the kitchen.”
- The Crunch Factor: If you want to take the texture up a notch, Stefanie has an easy, nutritious suggestion: “If you need more crunch, rough chopped almonds can be a nutritious and delicious solution!”
Shards of Brussels with herbed dijon
Ingredients
For the Brussels sprouts
- 2 lbs Brussels sprouts, bottoms trimmed, halved and thinly sliced into "shards"
- 4 tbsp extra virgin olive oil
- 1/4 tsp sea salt
For the herbed dijon dressing
- 1/2 tbsp dijon mustard
- 3 tbsp extra virgin olive oil
- 2 tbsp unseasoned rice vinegar
- 1 tbsp mirin (sweet rice wine)
- 1 tbsp minced fresh thyme leaves
- 1 tbsp minced fresh oregano leaves
Directions
- Preheat oven to 350 ℉.
- Place the sliced Brussels sprouts in a roasting pan. Add the 4 tbsp of olive oil and tsp of salt. Toss thoroughly to coat and spread the sprouts evenly across the pan.
- Bake for 25 to 30 minutes, turning occasionally, until the sprouts are tender and slightly browned (you want them to be a little crispy).
- While the sprouts are roasting, prepare the herbed dijon. In a small bowl, whisk together the dijon mustard, 3 tbsp of olive oil, rice vinegar, mirin, fresh thyme and fresh oregano. Alternatively, add all dressing ingredients to a jar, cover and shake well.
- Once the sprouts are out of the oven, immediately toss them with the herbed dijon dressing. Serve warm.
