;

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.


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

THIS WEEK ON FOODIE: Usingers & Karl Ratzsch

On the season finale of Wisconsin Foodie, we look at two of Milwaukee’s oldest food institutions: Karl Ratzsch and Usinger’s Sausage!

by: Arthur Ircink

THIS WEEK ON FOODIE: Anarchy Acres

This week on foodie, we see some extreme farming on Anarchy Acres! Charlie Tennessen and his three donkeys plow the fields to raise some heritage wheats to make some unique breads!

by: Arthur Ircink

THIS WEEK ON FOODIE: Iron Grate BBQ & Twist and Sprout Farms

This week on Foodie, we go slow and low with Iron Grate BBQ’s Chef Aaron Patin as he shares his barbecue views as well as where he gets his pork from Twist and Sprout Farms.

by: Arthur Ircink

THIS WEEK ON FOODIE: Red Cabin at Green Acres & Idlewile Inn

We check out a couple of couples and their suppers clubs with Red Cabin at Green Acres and Idlewile Inn.

by: Arthur Ircink

THIS WEEK ON FOODIE: Juice Kitchen & Tandem

This week on Foodie, we go try some of The Juice Kitchen’s nutritious juices then walk up the street to Tandem and their incredible fried chicken.

by: Arthur Ircink

THIS WEEK ON FOODIE: Roots Chocolate & Bos Meadery

This week on Foodie, we check out Roots Chocolate’s delectable delights and wash it down with Bos Meadery’s magical mead!

by: Arthur Ircink

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

THIS WEEK ON FOODIE: Mr. Dye’s Pies & Norske Nook

This week on Foodie, we eat some perfect pies with Mr. Dye’s Pies and then head to Osseo for Norske Nook’s award winning pies.

by: Arthur Ircink

THIS WEEK ON FOODIE: Death’s Door & Juniper Harvest

This week on Foodie, we visit Death’s Door Spirits and help them pick some of their juniper on Washington Island.

by: Arthur Ircink

Outpost Natural Foods Co-op v2
Illing Co
WMMB - Rotational AD
Our Media Partners

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