"Heat mellows the veggie's bitterness and gives it a nutty flavor," says James Pedro, head chef at the Fairmont San Francisco.
- as a salad
Sauté 24 sprouts; toss in 1 tbsp. lemon juice. In a wok, add 2 peeled, diced Bartlett pears; 1/3 cup apple cider; 2 tsp. cider vinegar, and a pinch of nutmeg. Cook until liquid is almost gone. Add sprouts and sprinkle with almond slivers.
- as a side
In a saucepan, sauté 4 oz. diced pancetta. Add 1 tbsp. olive oil, ½ cup julienned onion, the largest leaves from 40 sprouts, and ¼ cup chicken stock. Cover and reduce heat. Cook for 20 minutes or until leaves are tender. Transfer to a plate and serve with poached whitefish.
- as a soup
Sauté 1/2 cup diced onion in ½ tbsp. oil. Add 1 tbsp. dry sherry and 1 ½ cups chicken broth. Bring to a boil. Mix in ½ lb. quartered sprouts, a pinch of nutmeg, and 1 tbsp. kosher salt. Cook for 30 minutes over low heat. Purée in a blender. Strain and serve.
In 1 cup Brussels Sprouts: 38 Calories, 75 MG Vitamin C, 342 MG Potassium, 54 MCG Folate