By Great Performances
This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.
Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.
Celebrate Brussels Sprouts at our Cafés
December 15 – 21
CARAMELIZED BRUSSELS SPROUTS – citrus zest, toasted crumbs
ROASTED BRUSSELS SPROUTS FLATBREAD – lemon ricotta, butternut squash
KALE AND BRUSSELS SPROUTS
2 lbs raw Brussels sprouts, cleaned, trimmed and halved
6 whole shallots, diced
1/4 lb Pecorino Sardo
4 whole lemons, zested and juiced
Fresh black pepper
With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.
Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.
To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.