The Costco Connection - October 2013

By Hana Medina

FOR GENERATIONS, MANY a tantrum has been thrown at the dinner table over Brussels sprouts. Either you love them or you hate them, but, regardless, you are not leaving the table until you finish them.

I didn’t try Brussels sprouts until well into my adulthood, but that’s when I discovered that these intimidating little balls of green were actually pretty delicious. How could Brussels sprouts be the root of so many mealtime horror stories?

Poor preparation is a likely cause (spoiler alert: Don’t boil them). Armed with the right techniques and seasonings (or, if all else fails, cheese and bacon), I’m convinced that you can convert even the biggest Brussels sprouts haters.

Pick and store

When picking your Brussels sprouts (which really do hail from Brussels, Belgium), look for those that are bright green and firm. Slight discoloration on the stem is OK, but the stem should not be very dark, according to Katie Harreld, sales and Brussels sprouts commodity manager at Ippolito International, a Costco supplier. Browning leaves are a sign that the sprouts are losing their freshness. Store them in a plastic or paper bag in your refrigerator’s crisping drawer. Harreld also recommends storing the Brussels sprouts at 33 degrees, which can allow them to last at least three weeks.

Does a body good

Brussels sprouts are good sources of fiber
and folate, high in vitamins K and C, low in
sodium and free of saturated fat and choles-
terol. If you need a bigger incentive to plate
this cabbage relative, many medical studies
have shown the vegetable is a cancer fighter.
The American Institute for Cancer Research
says that Brussels sprouts can “help our bod-
ies detoxify undesirable compounds, possibly
stopping cancer before it starts.”

Prep techniques

Some Brussels sprouts are sold on the stalk on which they grow (Costco’s are trimmed). Cut the sprouts from the stalk, if applicable. Then rinse them thoroughly and cut off the white stems on the base of each sprout, taking care not to cut through all of the leaves. Peel off a few outer leaves, especially if any have brown spots. Now they are ready for any recipe.

Grilling, roasting or steaming the sprouts brings out a sweet, mild flavor and also retains many of the vegetable’s healthful properties. Harreld says that heavily boiling the sprouts can make them mushy and bland (possibly the reason they top the “most-hated” list for some) and destroys most of their nutritional value. C

The Costco Connection Brussels sprouts are available in most Costco warehouses.

Roasted Brussels Sprouts

A favorite and common Brussels sprout preparation is simply roasting them.

1 pound Brussels sprouts

2 tablespoons olive oil Sea salt and pepper to taste

Preheat oven to 400 F. After preparing the sprouts (see “Prep techniques”), chop them in half lengthwise. Place the sprouts, halved side up, on a baking sheet. Drizzle with olive

Showing some love for the beleaguered Brussels sprout Soy-Glazed Brussels Sprouts

Brussels sprouts will absorb the flavors that surround them. Marinating them is one way to reintroduce the vegetable to those who are leery.

6 cups thinly sliced Brussels sprouts

1 cup thinly sliced onion

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon balsamic vinegar

Preheat oven to 450 F. Prepare Brussels sprouts (see “Prep techniques”). Cut them into thin slices. Toss Brussels sprouts, onion, soy sauce and sesame oil together in a large bowl until well coated. Spread mixture in a single layer on a baking sheet lined with parchment paper. Bake 15 minutes, or until tender. Remove from oven and sprinkle balsamic vinegar on top. Toss and serve. Serves 4 to 6.

Recipe courtesy of Jeanette Chen, Costco member and blogger at http://jeanettes healthyliving.com.

Sprout shout-out
for your table

oil and sprinkle with sea salt and pepper.

Roast for 20 minutes or until tender. Serves up to 4.

Easy additions: Minced garlic, thyme, chopped onions or seasoning salt (such as Johnny’s) instead of salt and pepper. Cheese and bacon variation: Line baking sheet with parchment paper. After preparing the original recipe, add chopped, cooked bacon and a handful (or more) of shredded cheddar cheese a minute or two before removing sprouts from oven. Remove, toss and serve.