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December Café Festival: Brussels Sprouts (With a Recipe)
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration.
This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.
Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.
Want more seasonal ideas? Explore the full Food Festival series here.
Celebrate Brussels Sprouts at our Cafés
December 15 – 21, 2019
ROASTED BRUSSELS SPROUTS
Chinese sausage, honey, soy
CRISPY BRUSSELS SPROUTS
sesame vinaigrette
THE ROTH BAR AT HAUSER AND WIRTH
CHIFFONADE OF BRUSSELS SPROUTS
pecorino, lemon vinaigrette
DIZZY’S CLUB AT JAZZ AT LINCOLN CENTER
ROASTED BRUSSELS SPROUTS
bacon, apricot marmalade
CARAMELIZED BRUSSELS SPROUTS – citrus zest, toasted crumbs
SIGNATURE CAFÉ AT SIGNATURE THEATRE
ROASTED BRUSSELS SPROUTS FLATBREAD – lemon ricotta, butternut squash
KALE AND BRUSSELS SPROUTS
Recipe: Simple Salad of Shaved Brussels Sprouts, Lemon, and Pecorino
by Chef Saul Bolton
Ingredients
2 lbs raw Brussels sprouts, cleaned, trimmed and halved
6 whole shallots, diced
1/4 lb Pecorino Sardo
Olive oil
4 whole lemons, zested and juiced
Sea salt
Fresh black pepper
Procedure
With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.
Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.
To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.
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