Brussels sprouts’ peak season is from September to January, making it one of the more common vegetables found in holiday meals. It can be prepared by boiling, steaming, sauteing, and braising, but my favorite method is roasting. I actually never tasted a brussels sprout until my culinary school days; I was one of those individuals who immediately misjudged the vegetable based on its reputation among kids. However, I discovered that if prepared correctly, the sprout can be quite delicious. With the right dressing and toppings, brussels sprouts are a great side to your main attraction.
**Helpful tips and common mistakes
If you like honey mustard dressing then you’ll enjoy this side dish. The dressing is based on the same ingredients as the salad dressing with the addition of walnuts and grated Parmesan.
I personally prefer roasting brussels sprouts over any other method because it allows the sprouts to caramelize. As the vegetable becomes tender, the outer leaves begin to brown and caramelize, adding another flavor element to the side dish.
Brussels sprouts are most commonly paired with salty bacon to give the vegetable more flavor; however, since I served mine with beef, I simply topped with toasted walnuts and freshly grated Parmesan. Simple, light and easy to prepare for any occasion!
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