PA Corporate Chef Steph's take from this week's Market Report "Good Buy" 

The days of “bad” Brussels sprouts are long gone. These pleasantly bittersweet babies are not only versatile and sturdy enough to withstand many cooking techniques, but they are also deeply healthful and pair well with a ton of other ingredients. We know about the love affair between Brussels and bacon, but try roasting them with miso, fish sauce, brown sugar, and chili flakes for a Southeast Asian spin. In my opinion, roasting is the ultimate way to serve Brussel sprouts. When cooked properly, the outer leaves become crispy and golden, while the insides stay moist and flavor-packed from absorbing the marinades around them. Though it adds to prep time, I believe that halved sprouts are tastier because the cut-side is easier to caramelize than rounded edges. Or, try removing the outer leaves entirely, tossing them gently with olive oil, salt and pepper, and roasting them on a sheet tray until they become completely crispy and almost dehydrated. These crunchy morsels are gorgeous as a “fallen leaf” garnish for any plate, or served piled up high as a side dish. 

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.