Brussels Sprouts 3 Ways

For those of us who love the piquancy of bitter flavors, Brussels sprouts are a tremendous pleasure. Roasted or sautéed, paired with bacon or butter, these tiny cabbage-like vegetables – probably developed in 15th-century Belgium – add a sophisticated note to the menu. If you decide to sauté, blanch first and then introduce them to the skillet; blanching produces a milder flavor. Currently, Brussels sprouts are having a moment – here are three easy ways to incorporate them into meal plans this season:

As a Pasta Dish
Roast halved Brussels sprouts, quartered small onions, and halved carrots at 375°F for 30 minutes. Toss with just-cooked pasta, a splash of balsamic vinegar and crumbled feta cheese.

As a Salad
Quarter unpeeled redskin potatoes and simmer for 2 minutes before adding whole Brussels sprouts. Simmer an additional 8 minutes, then drain and toss with chopped ham, minced green onion and a dash of apple cider vinegar. Top with shredded Monterey Jack cheese.

As a Gratin
Simmer 10 whole Brussels sprouts for 5 minutes, then coarsely chop and mix with 3/4 cup Greek yogurt, 1/4 cup grated Parmesan cheese and 1 clove of minced garlic. Gently press into a greased 9-inch glass pie plate, sprinkle additional Parmesan on top, and bake at 350°F for 35 minutes or until top is brown and bubbly.