For a long time, Brussels sprouts got a bad rap. They were usually steamed and served without seasoning, rendering them mushy and bland. Thankfully, chefs have learned how to prepare the leafy green veg so they’re tasty and toothsome. Here are seven new Brussels sprouts dishes for the fall.
Zentan, Washington, D.C.
The name “Peas & Sprouts” is a little misleading, but you’ll be more than happy with what arrives at the table. Brussels sprouts and chickpeas are lightly fried, tossed with shiso-mustard vinaigrette, and topped with garlic chips. Full of contrasting crunches and umami tones, it’s a deeply satisfying dish. Make a reservation at Zentan.
BO-beau, San Diego, California
Humble Brussels sprouts get elevated. Pancetta, Parmesan, and balsamic port reduction add salty and sweet accents to the green globes. A stirring reminder that pork and cheese can turn even the simplest dish into a rare delight. Make a reservation at BO-beau.
Uchiko, Austin, Texas
Looking for something sweet, spicy, and savory? These stellar sprouts can satisfy on all levels. The verdant spheres are dressed up with fish caramel, lemon juice, and chilies. Make a reservation at Uchiko.
Cane Rosso, Dallas, Texas
We yearn for this comforting dish in the autumn. Creamy Crescenza cheese, gloriously swine-y guanciale, crunchy pecans, and sweet balsamic add a diverse array of flavors and textures. Just what we need when our seasonal affective disorder starts kicking in. Make a reservation at Cane Rosso.
Searsucker, Austin, Texas
Even if you grew up thinking Brussels sprouts could never be delicious, these will convert you into a believer. Deep-frying them creates crisp crunch, which is magnified by the inclusion of walnuts. Anchovy-amped vinaigrette adds acidic punch with a briny undercurrent. Make a reservation at Searsucker.
Tupelo Honey, Charlotte, North Carolina
What a charming couple! Honey-roasted Brussels sprouts are paired up with hominy. The results are as savory, sweet, and scrumptious. Make a reservation at Tupelo Honey.
The Bazaar by José Andrés, Los Angeles, California
Of course, the Brussels at José Andrés’ modernist-minded gastro playground are finished with a cloud of lemony foam. Of course. To add fruity flair, the sprouts are tossed with lemon puree, grapes, and apricots. Make a reservation at The Bazaar by José Andrés.
What are the best new Brussels sprouts dishes you’ve been ordering? Let us know here or over on Facebook, G+, Instagram, Pinterest, or Twitter. And, remember to snap + share your #dishpics with us on Instagram for a chance to win in our weekly giveaway.
Nevin Martell is a Washington, D.C.-based food and travel writer and the author of several books, including Freak Show Without A Tent: Swimming with Piranhas, Getting Stoned in Fiji and Other Family Vacations. Find him on Twitter @nevinmartell and Instagram @nevinmartell.
Photo credits: Marie Buck (Searsucker); Jeff Amador (Cane Rosso); Logan Crable (Uchiko); CRG (BO-beau).