Brussels sprouts, winter's star vegetable

SACRAMENTO, California -- These little green power balls are on a roll.

Renowned for their nutrition as well as their sweet, nutty flavor, Brussels sprouts seem to be popping up all over restaurant menus, and their popularity is extending as well to home kitchens, thanks to innovative packaging and marketing.

Milder than cabbage, Brussels sprouts still make a strong statement on the plate and need other robust flavors for balance. As a side dish or ingredient, this winter vegetable complements meaty or full-flavored entrees, but tends to overpower delicate fish or mild chicken dishes.

But as more chefs discover Brussels sprouts, expect their popularity to continue to climb.

"Food trends start in restaurants," noted Diana McClean, marketing director for Ocean Mist Farms, a major vegetable producer in Castroville. "People taste it and they want to try it at home. Shoppers also want something easy and nutritious. You now can buy (pre-packaged) Brussels sprouts and have fresh vegetables on your plate in minutes."

McClean has been impressed by what chefs do with Brussels sprouts.

"Roasted Brussels sprouts are very popular right now," she said. "We're also seeing a lot of sauteing and grilled Brussels sprouts, which are easy to do at home, too. Restaurants are 'flash frying' Brussels sprouts leaves, crisping them up and offering them with dip like chips.

"You can put the whole stalk with its sprouts on the barbecue and roast it," McClean said.

Most consumers today want their Brussels sprouts with less fuss, she said. Ocean Mist recently introduced a full product line of "Season & Steam Brussels sprouts," aimed at making this vegetable more convenient for home cooks.

"Quick Cook Sprouts" are pre-halved and trimmed, cutting down on preparation time. "SuperShreds Superfood" takes the chore out of shredding Brussels sprouts for slaw, salads and stir fries. Microwavable whole Brussels sprouts come packaged, ready to zap (and eat in five minutes).

Those are "value-added" Brussels sprouts, McClean said, and that's helped this vegetable's overall appeal to consumers.

McClean credits millennials for the pre-halved and trimmed Brussels sprouts trend.

"Baby boomers will still spend time in the kitchen, but millennials want fresh, gourmet, healthy food -- fast!" she explained. "Everything comes at the speed of light now. If you can cut time in the kitchen and not pick up fast food for dinner, it's pretty awesome."

BRUSSELS SPROUTS RECIPES

Roasted Brussels Sprouts with Bacon

1 1/2 pounds Brussels sprouts

4 slices double-smoked or hickory-smoked thick-sliced bacon, diced

FOR THE VINAIGRETTE:

3 egg yolks

1 tablespoon Dijon mustard

1 shallot

1 1/2 cups white balsamic vinegar

3 cups olive oil

Kosher salt and ground black pepper

Serves eight.

Preheat oven to 400 degrees. Remove the bottom (stem end) of the sprouts and trim off one layer of outer leaves. In a medium pan, add the diced bacon and lightly brown. Strain off most of the fat and set the bacon to one side.

Add the Brussels sprouts to the pan and toss with the remaining bacon fat. Roast the sprouts in the oven for 35 to 40 minutes until tender.

Make vinaigrette: Place yolks, mustard, shallot and vinegar in a blender. On medium speed, slowly add the oil; if the consistency is too thick, add a little water. Add salt and pepper to taste. (You'll have more than you need for the sprouts.)

Toss roasted sprouts with bacon and some white balsamic vinaigrette and serve.

Citrus Shaved Brussels Sprouts Salad with Lemon Vinaigrette

1 pound Brussels sprouts or 1 pound pre-shaved Brussels sprouts

1 bunch green onions

1/4 bunch Italian parsley

Zest of one lemon

1/2 cup lemon vinaigrette (see below)

FOR THE VINAIGRETTE:

1/4 cup Dijon mustard

1/3 cup fresh lemon juice

1 shallot, minced

1/4 cup Pernod

1 cup light olive oil

Salt and pepper, to taste

Serves four.

Trim the end and outer leaves from the Brussels sprouts. Shave using a mandoline slicer.

Wash and slice the green onions on an angle. Wash and roughly chop the parsley. Peel and finely julienne the lemon zest. Combine and toss with lemon vinaigrette.

For vinaigrette: Using a blender, mix together mustard, lemon juice, shallot and Pernod. Gradually add the olive oil while blending. Add seasoning. (This recipe makes 1 cup vinaigrette.)

Potato, Pancetta and Brussels Sprout Saute

1 tablespoon olive oil

2 ounces pancetta, cut into 1/4-inch dice

1 small onion (4 ounces), finely chopped (3/4 cup)

2 pounds red-skinned potatoes, peeled and cut into approximately 3/4-inch cubes (5 cups)

Salt

Freshly ground black pepper

1 cup homemade or no-salt-added chicken broth

1 pound Brussels sprouts, trimmed, cut in half and then into thin slices

Serves 10.

Heat the oil in a large skillet or saute pan over medium-high heat. Add the pancetta; cook for 3 to 4 minutes, until the meat browns lightly. Stir in the onion; reduce the heat to medium and cook for 3 to 4 minutes, until the onion softens. Add the potatoes; season with salt and pepper to taste, and toss to combine. Pour in the broth.

Increase the heat to medium-high and cook until the broth just starts to boil. Cover the skillet or saute pan and reduce the heat so the broth maintains a low boil. Cook for 15 to 20 minutes, until the potatoes are tender. Uncover; increase the heat to medium-high and add the sliced Brussels sprouts. Cook, tossing gently, for 3 minutes, until the sprouts are just tender and almost all of the broth has evaporated.

Remove from the heat. Taste, and adjust the seasoning as needed. Serve warm.

Brussels Sprouts with Caramelized Pearl Onions and Maple Syrup

3/4 cup coarsely chopped walnuts or pecans

1/4 cup ( 1/2 stick) unsalted butter, melted

1 to 2 tablespoons maple syrup (adjust for desired sweetness)

1 teaspoon salt, divided

2 pounds Brussels sprouts, discolored leaves discarded, stems trimmed, quartered

1 bag (16 ounces) frozen pearl onions, slightly thawed

1/4 teaspoon black pepper

1 tablespoon cider vinegar

Serves 10.

Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them for about 10 minutes or until fragrant and just a few shades darker.

Meanwhile, in a small bowl, stir together 1 tablespoon of the butter, the maple syrup and 1/2 teaspoon salt. Add the maple glaze to the hot nuts and toss to coat.

In a large nonstick skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the Brussels sprouts and saute them for about 5 minutes. Add the onions to the skillet, stir, cover and continue cooking until the onions are slightly golden and the Brussels sprouts are crisp-tender, about 5 minutes. Uncover, add the salt, black pepper and vinegar and saute, stirring about 2 minutes. Add the nuts and any glaze in the baking pan and saute, stirring, 1 minute more. Serve.

This story was originally published February 16, 2016 at 10:04 PM with the headline "Brussels sprouts, winter's star vegetable ."