The bitterness associated with brussel sprouts stems from its high levels of glucosinolates which are concentrated at the core of the sprout. They are released as soon as they are tampered with (or cooked), leaving the sprouts unpalatable to those under the age of 12. Because this bitter flavor comes from the center of the vegetable, my favorite preparation involves peeling off the outer leaves, quickly sautéing them and then dressing them lightly. I sautéed mine in a small amount of olive oil, seasoned with salt and pepper, and tossed with roasted pumpkin seeds. The leftover doll-house-like cabbages can be blanched, pan-seared quickly to carmelize the exterior, and then tossed with chestnuts, fresh ginger, a dash of soy sauce, rice wine vinegar, and olive oil.
Roasting Butternut Squash
Sautéed brussel leaves with roasted pumpkin seeds and handmade butternut squash tortellini with roasted butternut squash and tart cherries
Combined with a dusting of parmesan!