FAIRFIELD COUNTY, Conn. – Oh, how far they’ve come! A 2008 survey conducted by the Heinz Corp. declared Brussels sprouts America’s most hated vegetable. These days, however, the mini-cabbage-looking ball is the belle of the, well, ball.
“For years, Brussels sprouts have gotten a bad rap,” said Chaz Fable the chef at Stew Leonards in Norwalk.
“If they are overcooked, they can end up looking grey and smelling like sulfur. But recently, there’s been a resurgence due to their health benefits.”
With over 110 varieties, Brussels sprouts are rich in vitamins A and C, folic acid, and dietary fiber, and their time has come. According to Produce Retailer, Fresh Trends Focus: Brussels Sprouts , 20 percent of those in the Northeast will purchase the vegetable in 2017. That’s one out of five people.
Come Thanksgiving, they tend to shine, becoming a mainstay on many a table.
“There are just so many popular ways to prepare them: roasted, fried, shaved, sautéed, or even eaten raw on top of a salad,” said Fable.
“I love serving them roasted with balsamic vinegar or smothered in bacon and maple syrup, like in Stew Leonard’s Not Your Mother’s Brussels Sprouts recipe.
And home cooks aren’t the only ones singing their praises.
Peaches Southern Pub and Juke Joint in Norwalk offers a crispy sprout dish on its menu that has attracted quite a following.
“Sweet, crispy, zippy and savory our Brussels sprouts stay on the menu year round,” said Owner Greer Peaches Fredericks, “Even when they are not in season – they're that good!”
Terra of Danbury also features the famed veggie --- on its wood-fired oven pizza.
And at The Spread in South Norwalk, you'll find another version of the crispy sprouts with feta, honey and sea salt.
Meanwhile, at Mediterraneo Greenwich , they are served with crispy skinned bronzino, roasted cauliflower, and apple vinaigrette. They also come with brown butter as a menu side.
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