Frittata with Brussels Sprouts

A tasty fate for leftover veggies

What’s the best thing about big holiday meals (like Thanksgiving, for instance)? Leftovers, I’d say.

One of the best ways to use leftover veggies is to mix them into a frittata. If you don’t know frittatas, you should—they’re a baked egg mixture that you start on the stovetop (in a heatproof skillet), then finish in the oven. They resemble omelets, but are much easier to make for most people. They’re also exceptionally versatile—tasty when eaten hot, cold, or in between.

If you serve Brussels sprouts for Thanksgiving, chances are you’ll have some left over—because who loads up on veggies when the table is groaning with turkey and dressing? You probably wouldn’t think of eating those little cabbagettes for breakfast. But bake them into a frittata, and you could. Or just wait until lunch or dinner, because frittatas are perfect anytime.

In fact, this dish is so good, you may find yourself cooking Brussels sprouts more often. Just so you’ll have some on hand for your next frittata.

Hashed Brussels Sprouts

A make-ahead side dish that you can warm up and serve in minutes

Throughout much of the US, markets are loaded with Brussels sprouts right now. That’s because these little buds reach their peak when the weather turns chilly. Once they’ve been kissed by frost, their flavor seems brighter and their texture even crisper.

What to do with all this bounty? Make a hash of it, we say.

Hashed Brussels sprouts are easy to make, and their flavor can entice even the most cabbage-avoidant. Plus, you can do most of the prep work ahead of time, then quickly finish them right before serving. Perfect for a big, multi-dish dinner (like Thanksgiving, just to mention one example).

Still worried that some guests will balk at eating this much-maligned vegetable? Just tell them you’re serving a great new French veggie called choux de Bruxelles. They’ll eat it up.

Shaved Brussels Sprouts with Hot Bacon Dressing

Served raw, this classic fall vegetable makes a mean salad

Planning to serve Brussels sprouts? Then you’re probably already headed for the stove, right?

But wait. These little choux taste great raw. Just slice them thinly (it brings out their natural flavor) and toss them in something tasty. Like hearty hot bacon dressing, we would suggest. It’s particularly nice if you’re experiencing cool fall weather, as many of us are now in the US.

And if you’re having trouble selling some diners in your household on the whole idea of Brussels sprouts—well, just wait until they taste them in this robust dressing. You may make some cabbage converts.

Roast Brussels Sprouts

For People Who Think They Don’t Like Brussels Sprouts 

You probably know how to eat Brussels sprouts, right?  Just politely push those little cabbage cubs around your plate.  Then pretend to forget them.  

Well, good news:  You can stop playing with your food now.  Because Roast Brussels Sprouts are actually edible.  Delicious, even. 

I know you may find that hard to believe.  But that’s probably because the only Brussels sprouts you’ve encountered have been overcooked.  As in, boiled to death.  And the truth is, if you cook Brussels sprouts too long, they turn into a stinky mess.  Nobody wants to eat a vegetable that’s been so badly mistreated.

Unlike lengthy boiling, roasting brings out the best in Brussels sprouts.  Roasting deepens and concentrates flavor, highlighting an inner sweetness that boiling obscures.  And roasting reveals hidden depths of flavor that most people find irresistible.

It’s a good thing Brussels sprouts are plentiful and inexpensive in the fall and winter, so you can indulge in your new favorite vegetable.  And with Thanksgiving later this week, they’re a great green veggie choice for your festive dinner.

Roasting is one of the easiest ways to cook this healthy and nutritious vegetable.  And they taste so great, even your most finicky eater will be asking for seconds.  Maybe thirds.

Simple and Quick Vegetable Stir-Fry

Fear of Chinese

Many American cooks (even experienced ones) are intimidated by Chinese cuisine.  Some are scared away even before they start — by that long list of unfamiliar ingredients.

Then there’s all the preparation required.  Mise en place is a French term, but surely the Chinese must have invented the concept.  You can’t cook Chinese unless you first do your mise en place, and a lot of it.

And, of course, there are some unfamiliar cooking techniques.  (A stir-fry is like a sauté — but not quite.)  So that can be a bit scary, too.

Stir-Fry for Dummies

Well, good news!  The stir-fry method I use here is easier than the “classic” technique.  It’s more of a braise (the pork is stir-fried but the vegetables are braised in liquid).  And the flavor is excellent.

As for the rest?  Let’s just jump into the recipe, and you’ll see.  Everything will become clear as we go along.