Elevate your Brussels sprouts by roasting them and adding this kumquat-chile relish

Brussels sprouts have long been the black sheep of the Brassicaceae family of vegetables closely related to kale, cauliflower, and mustard greens.

Their reputation for being bitter, soggy, and foul-smelling stemmed from the way they were prepared in the past — boiled and over-cooked. Thanks to creative chefs, this nutritious and delicious vegetable is now getting the attention it deserves.

Chefs are cooking Brussels sprouts using every method imaginable — sautéing, braising, grilling, and roasting.

Raw Brussels sprouts make a delicious salad. Simply shred or thinly slice the sprouts using a food processor slicing disc, mandoline or sharp knife, and combine with chopped kale, sliced apples, dried cranberries, sliced almonds, grated parmesan cheese, and toss with your favorite tart dressing. Brussels sprouts are a great base for our Harvest Salad recipe.

My favorite way to prepare them is to roast until crisp, caramelized, and golden brown on the outside, and sweet and tender on the inside. I love to eat them straight off the baking pan like candy. If you’re in a time crunch but still need a veggie side, try our Air Fryer Brussels sprouts for an even easier recipe.

These would be lovely with grilled, steak, chicken, or pork; or if serving on their own drizzled with blue cheese or balsamic vinegar and lemon juice, or for an Asian twist, Teriyaki sauce.

Start with bright green sprouts without any brown spots or yellow leaves. Buy them on the stalk if possible (they look like tiny cabbages circling a 20” stalk) because they will be tender and sweet. On the stalk or boxed they will keep for about a week in the refrigerator vegetable drawer.

How to make Roasted Brussels Sprouts with Sour Cream and Kumquat-Chile Relish

To make roasted Brussels sprouts, remove the outer leaves and discard any woody stems at the bottom of the sprouts. Cut larger sprouts in half, leaving smaller ones whole. Toss with olive oil and seasoning, place them cut side down in a single layer on a parchment-lined baking sheet, and roast at 400° for about 25-30 minutes. They are done when the bottoms are caramelized and can be pierced easily with a fork.

They are delicious tossed into pasta, served over risotto, added to a grain bowl or salad.

This recipe has been adapted from the cookbook Always Add Lemon.

This story was originally published by the Miami Herald.

This story was originally published January 8, 2023 at 6:00 AM with the headline "Elevate your Brussels sprouts by roasting them and adding this kumquat-chile relish."