Broiled Brussels Sprouts with Hazelnuts


By Alaina Sullivan

Broiling Brussels sprouts evades the risk of turning them mushy by quickly rendering the sprouts crisp and charred. Simply dressed in olive oil, salt and pepper, it takes less than five minutes under the intense direct heat for the sprouts’ edges to crisp up (keep a close eye so they don’t burn). The high heat heightens the spicy-pungent flavor of the sprouts and makes for caramelized leaves that are slightly sweet. 

Brussels sprouts have an inherent nutty quality as well, which makes chopped nuts a natural pairing. Hazelnuts work beautifully (in this batch I used walnuts). If you fancy a meaty component, fry some type of fatty pork – bacon, chorizo, pancetta, prosciutto – chop it up and toss with the nuts and sprouts in the final minutes of broiling. You’ll get an intensely savory melding of flavors, at once nutty, meaty, smoky and brightened at the very end with fresh lemon juice and parsley. Recipe from Mark Bittman’s Kitchen Express.

Broiled Brussels Sprouts with Hazelnuts

Heat the broiler. Trim about a pound of Brussels sprouts and pulse in a food processor—or use a knife—to chop them up a bit. Spread out on a rimmed baking sheet, drizzle with two tablespoons olive oil, sprinkle with salt and pepper, and toss. Broil the sprouts for about five minutes, until browning on the edges. Meanwhile pulse a handful of hazelnuts (or chop them). Shake the pan to flip the sprouts, add the nuts and broil for another three minutes. Sprinkle with freshly squeezed lemon juice and plenty of fresh parsley.



Crisp Marinated Brussels Sprouts


By Freya Bellin

Boiled Brussels sprouts have a reputation for being mushy, but this recipe succeeds in saving them from that fate. Shocking the sprouts before they have a chance to soften completely helps preserve both the crunch and color of the vegetable. They retain a nice green freshness, and I chose to use red onions in the marinade for the bright color contrast. The dressing is very versatile, and that basic combination could be used on a variety of vegetables or salads. The recipe would also work just as well with roasted Brussels sprouts if you prefer those, although it would be a hot dish rather than this cold one. I didn’t end up using the full amount of dressing that was called for, so you may want to mix it in a few tablespoons at a time to be safe.

When buying Brussels sprouts, keep in mind that you’ll lose the outer layer of leaves of each one, so you may want to get a bit more than what the recipe calls for. Recipe from The Food Matters Cookbook.

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