Gone are the days when Brussels sprouts served as the obligatory “vegetable” component of dinner, presenting as soggy gray masses that had to be choked down hurriedly to enjoy the rest of the meal. Brussels have found a new moment in the spotlight recently – shredded for crispy texture, roasted, or combined with punchy and surprising ingredients.
Chock full of nutrients, Brussels sprouts are actually baby cabbages, and have long been favored in Northern Europe. Their bad reputation most likely comes from a sulfuric organic compound that is released when the buds are overcooked, yielding a strong and unpleasant smell. Avoid that pitfall with an easy preparation technique that might very well put sprouts in center stage.
Brussels can still be found at your local stores at the end of their season – go for the bigger bulbs for easier prep. If you can afford to splurge, try uncured bacon with no sugar or additives. Pederson’s makes an excellent version that you can find at La Montañita Co-ops, and you can also find additive-free bacon from Wellshire Farms at Whole Foods.
In this version, shredded Brussels and red onion are baked until crispy and tossed with bacon bits for a dish packed with dark caramel and umami flavors. Take it a step further with a shower of colorful, protein-rich egg garnish. And be prepared for this mixture to disappear in minutes.
Serves 3-4 as a side
Prep time: 15 minutes
- 1 lb brussels sprouts
- 1/2 a red onion, sliced thinly
- 2 tbsp olive oil
- 5 strips bacon
- 1 hard-boiled egg (optional)
- Salt and pepper to taste
Preheat oven to 375 degrees. Using a mandoline or knife, slice Brussels sprouts into 1/4-inch slivers. Toss with onions, olive oil, and salt and pepper. Spread out on a foil-lined baking sheet and place in oven for 20-30 minutes. Sprouts will be shredded pieces of various sizes.
While Brussels sprouts bake, chop bacon strips into 1/4 inch pieces and fry at high heat until crispy. When Brussels sprouts and onions are browned and crispy, remove from oven and toss with bacon bits. Sieve hard-boiled egg on top of mixture using a metal strainer or garlic rocker.
Whole Foods Market
2103 Carlisle Blvd NE
(505) 260-1366 or
5815 Wyoming Blvd NE
La Montañita Co-ops
3500 Central Ave SE
(505) 265-4631 or
2400 Rio Grande Blvd NW
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