Brussels Sprouts

Brussels sprouts are small, leafy green vegetables that belong to the brassica family, which also includes kale and cabbage. Originating in Belgium, they have been cultivated for centuries and are now enjoyed worldwide, particularly in autumn and winter. Their flavor is robust and slightly bitter with a subtle sweetness that develops when cooked. Brussels sprouts have a firm texture when raw, turning tender yet maintaining a satisfying crunch when properly cooked. In the kitchen, they are versatile and can be roasted, sautéed, steamed, or even grilled, browning nicely to enhance their natural sugars and creating a delightful caramelized exterior.

Notes

Select Brussels sprouts that are vibrant green, compact, and firm to the touch, with no yellowing leaves. Store them in the refrigerator's crisper drawer for up to one week. Before cooking, trim off the stem end and remove any discolored outer leaves to ensure even cooking. While generally well-tolerated, Brussels sprouts are part of the cruciferous family and may cause bloating in some individuals if consumed in large quantities.

Uses

Roasted with olive oil
Steamed with lemon butter
Sautéed with bacon
Grilled with balsamic glaze
Shaved raw in salads
Pureed in soups

Replacements

Kale
Cabbage wedges
Broccoli florets
Cauliflower
Romanesco

Slivered Almonds

Slivered almonds are thin, elongated almond slices that bring a delightful crunch and nutty flavor to dishes. Their golden-brown hue and delicate texture make them a versatile addition to both sweet and savory recipes.

Peanut Oil

Peanut oil is a mild-flavored, high smoke point oil derived from peanuts. Its neutral taste makes it ideal for frying and sautéing, while its stability at high temperatures ensures it doesn't break down easily.

Recipes to try

Smoky Ancho Chili Beef and Bean Skillet

Rich, smoky, and deeply satisfying, this skillet dish combines tender beef with hearty beans for a comforting meal.

Spiced Cauliflower and Potato Street Tacos

Crispy spiced cauliflower and tender potatoes packed into warm tortillas for a veggie-packed taco night.