When the cool weather hits you know it’s Brussels sprout season, and at Wisconsin Foodie we just can’t get enough of their mild cabbage-like flavor.

 

Drenched in butter and garlic or roasted with bits of salty pancetta and a drizzle of maple syrup, the Brussels sprout is easy to dress up and enjoy. We’ve fallen in love with two particular recipes that showcase the versatility of this green gem.

 

The Kitchn transforms the traditional shaved salad a by adding crisp Brussels sprouts, tart apples and crunchy hazelnuts then tosses it all together in a warm brown butter dressing. It’s a sweet and savory side dish that’s captures the essence of the winter season

 

Shaved Brussels Sprouts with Apples, Hazelnuts and Brown Butter Dressing : (from thekitchn.com)

 

Saveur, on the other hand, turns up the heat by complimenting the earthy spouts with spicy Chorizo for a recipe that will appeal to even the pickiest of eaters.

 

Brussels Sprouts with Chorizo : (from saveur.com)

 

We asked our Facebook fans for their Brussels sprout recipes and they responded with surprised enthusiasm. Here are some of their favorite ways to eat these little green globes.

 

Jay Lott, Bailey’s Harbor, WI: Cut the big ones in half. Steam for about 8 minutes. Toss with lemon juice, butter, and salt to taste. Simple and delicious.

 

Alyssa Petrykowski: Cut in half lengthwise, brush with olive oil, bake for 25-30 minutes, mix 2tsp honey and 1tsp white or apple cider vinegar, drizzle Brussels sprouts with the honey and vinegar mixture, bake for 3-4 more minutes to caramelize, sprinkle with chili flakes.

 

Tracey Carson: Layer Brussels sprouts, olive oil and kosher salt in a Ziploc bag and refrigerate overnight. Next day, preheat oven to 400, put Brussels sprouts in baking tray and pop in the oven for about 30-40 minutes. The outside leaves will be caramelized and crispy while the inside remains tender.

 

More Articles

Screen shot 2015-01-19 at 2.57.51 PM

THIS WEEK ON FOODIE: The Victory Garden Initiative

This week on Wisconsin Foodie, we help Gretchen Mead install gardens in people’s as part of the Victory Garden Initiative. Then we come back to see how Concordia Gardens has grown over the season.

by: Arthur Ircink

Screen-shot-2015-01-12-at-4.26.26-PM

THIS WEEK ON FOODIE: Salvatore’s Tomato Pies & Yum Yum Fest

This week on Wisconsin Foodie, we find ourselves in Sun Prairie for some amazing pizza’s from Salvatore’s Tomato Pies and Central Park in Madison for the first annual Yum Yum Fest.

by: Arthur Ircink

Screen shot 2015-01-08 at 3.22.31 PM

THIS WEEK ON FOODIE: Waseda Farm & Wickman House

This week on Wisconsin Foodie we visit Door County to meet with farmer Tom Lutsey from Waseda farm. Then travel the Wickman House to dine on some products from the farm.

by: Arthur Ircink

vineyards

Travel to Spain with Wisconsin Foodie!

Don’t just travel to Spain, taste and drink your way through it on the 2015 Spain Foodie Tour!

by: Arthur Ircink

image004

Wisconsin honored by Wine Spectator

Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards

by: Arthur Ircink

Wisn

Television Schedule

Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.

by: Arthur Ircink

Pheasant Hunt

THIS WEEK ON FOODIE: The Pheasant Hunt

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.

by: admin

Chicken Verde

THIS WEEK ON FOODIE: Rockabilly Chili Contest

This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.

by: admin

GloriousMalone

THIS WEEK ON FOODIE: Glorious Malone’s Fine Sausage & Firkin Beer Fest

On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.

by: admin

Curdsand15yrCheddar

THIS WEEK ON FOODIE: HOOK’S CHEESE

On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.

by: admin

Outpost Natural Foods Co-op v2
Outpost Natural Foods Co-op v2
Outpost Natural Foods Co-op v2
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Potawatomi Dept of Natural Resources Illing Co FaB Wisconsin Society Insurance

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie