How To Cut Brussels Sprouts
Raise your hand if you love Brussels sprouts!
I love how they look like the most intricate, perfectly-formed baby cabbages when you slice them open. I love how they taste practically like candy after being roasted, but maybe look forward the most to those charred little crispy leaves hangin’ out on the baking sheet. I love how they were “that vegetable” that our parents used to hate when they were served steamed back in the day, but love how they’ve made a comeback and now everyone’s obsessed.
I love them halved and roasted, I love them raw and shredded. I love them sprinkled on pizzas, I love them spooned into avocado tacos. I love them tossed with vinaigrette in a good slaw, I love them coated in pesto with gnocchi. I’ve roasted them with a hundred different seasonings and toppings. But most of the time, I love them simply roasted with olive oil, salt and pepper.
And so today, I thought I’d devote one of our How-To Tuesday videos to showing my favorite three ways to cut Brussels sprouts! Have you tried each of these before?
How To Cut Brussels Sprouts:
Most of the time I stick with these three basic methods — halved, shredded, and finely shredded (with the help of a food processor).
How To Select Fresh Brussels Sprouts:
In general, you want to look for sprouts that:
- feel dense and firm and tightly-packed when you squeeze them
- are vivid green, and don’t have too many browned or yellowing leaves
- are in season (peak season is from September to March)
What To Cook With Brussels Sprouts:
Here are some of my favorite recipes using these magical little sprouts!
- Perfect Roasted Brussels Sprouts
- Brussels Sprouts, Cranberry and Quinoa Salad
- Brussels Sprouts and Bacon Flatbread Pizza
- Miso-Roasted Brussels Sprouts
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