Brussels Sprouts are usually a dreaded side dish at many a holiday dinner. They are usually over cooked. I have a real problem with boiling any vegetable. Basically, you just boil out the nutrition.
This miniature member of the cabbage family has been linked to protection against colon cancer as it contains sinigrin, which has been linked to the destruction of precancerous cells.
Here is a Brussels Sprouts recipe From Bi-Rite Market’s Eat Good Food, by Sam Mogannam and Dabney Gough (Ten Speed Press, 2011).
Brussels Sprouts Salad With Warm Bacon Vinaigrette
1¼ lbs Brussels sprouts
6 thick slices bacon, cooked crisp and crumbled, fat drained and reserved
Extra-virgin olive oil, as needed
Freshly squeezed juice of 1 lemon
1½ Tbs sherry vinegar
1 small shallot, minced (about 1 Tbs)
1½ tsp minced garlic
¼ tsp honey
¼ cup lightly chopped toasted pistachios
1” knob fresh horseradish, peeled (optional)
Peel off and discard the darker outer leaves of the sprouts and trim any discolored areas from the stem ends. Cut the sprouts in half lengthwise, then slice them crosswise very thinly – about 1/16 inch. (You can use a food processor fitted with the slicer attachment, but the cuts will not be as clean.) Transfer to a large heatproof bowl, add the crumbled bacon, and set aside.
Measure 1/4 cup of the reserved bacon fat into a small pan and warm over low heat until liquefied. (If you don’t have enough bacon fat, make up the difference with olive oil.) Remove from the heat and whisk in the lemon juice, vinegar, shallot, garlic, honey and 1/4 teaspoon salt. Drizzle the dressing over the Brussels sprouts and toss well. Taste and season with more salt as necessary.
If you have time, let the salad sit out for 30 minutes or so before proceeding so the dressing can soften the sprouts a bit.
Just before serving, top with the toasted pistachios. If using the horseradish, use a microplane grater to shave a little over the top as well.