Let There Be Brussels Sprouts
Good news! Reports from the field are showing Brussels sprout supplies to be plentiful with outstanding quality. All the more reason to take all these recommendations from PA’s Chef Steph and never stop turning Brussels sprouts into magic this season.
Chef Steph’s Corner
Raw Brussel sprouts are tender, pleasantly bitter, and tough enough to handle pre-service prep. One of my favorite ways to use them is in place of Romaine lettuce in classic Caesar salads.
Brussels sprouts are also ideal for bite-sized appetizers. Try wrapping some in bacon and drizzling with a syrupy pomegranate molasses and miso reduction.
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. Try roasting halves with miso, fish sauce, brown sugar, and chili flakes for a Southeast Asian spin.
Brussels sprouts are also very nice when allowed to sear, cut side down on a burning hot cast iron pan. The pleasant, charred effect is unique and visually very pretty.
Lastly, nobody every got mad at a deep-fried Brussels sprout. Try coating yours in sweet and fiery Kung Pao sauce and finishing them with crushed peanuts, scallions, and sesame seeds.
Brussels Sprout Hash with Poached Eggs and Aleppo Chili Pepper
Start your morning off deliciously with this hearty, flavorful breakfast topped with soft pillowy poached eggs, sprinkled with Aleppo Chili Pepper. Crispy bacon crumbles are optional. And if you can’t track down the aleppo pepper right away, use chili flakes for now. Enjoy!
3 slices bacon ( optional- or use vegetarian “baco bits”)
4 cups sliced brussel sprouts
½ small onion, thinly sliced
Salt and pepper to taste
4-8 eggs, poached ( or fried)
Finishing salt (I love Maldon here)
Fresh cracked pepper
Pinch Aleppo pepper ( or chili flakes)
If using bacon, crisp bacon up in a skillet, then set aside on paper towel.
Wipe out pan, and re-use, heat 1 T oil over med high heat, and add onions, stir for 2-3 minutes.
Add sliced Brussels sprouts and a generous pinch of salt and pepper. Lower heat to medium and stir frequently, until Brussels sprouts are melting and tender, about 7 minutes.
Crumble cooled bacon into the Brussels sprouts, stirring to incorporate. Keep on very low heat while making eggs.
Poach ( or fry) eggs to desired doneness. Divide Brussels sprout hash among 3-4 bowls. Top with eggs.
Sprinkle eggs with finishing salt, cracked pepper and Aleppo pepper ( or chili flakes). Serve immediately.
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.