Baby Purple Brussels sprouts are compact, tightly enveloped leaves bound into an oval sphere-shaped bud ranging in diameter of a mere 1/2 inch when mature. Their leaves range from layers of deep purple to sea green with violet-red tips and veins. Baby Purple Brussels sprouts have complex flavors of earth, nuts, and slightly bittersweet overtures.
Classic cooking methods for Brussels sprouts include roasting, braising, or pan-frying them in butter with savory accouterments such as garlic, shallots, thyme, rosemary, and sage. Slow roasting the sprouts in oil or butter is a great way to remove the sprout's natural bitterness. The smaller the sprout, the sweeter and the less bitter tendencies it will have. Baby Purple Brussels sprouts pair well with cheese, cream, eggs, grapefruit, cider vinegar, lemon, mushrooms, mustard, nutmeg, pepper, pistachios.
It's best to store them in the refrigerator where they'll stay fresh for one to two weeks.
Oven Roasted Brussels Sprouts
16 oz. Brussels sprouts
black pepper freshly ground
- Preheat the oven to 425 degrees. Rinse Brussels sprouts in a colander and pat dry with a paper towel.
- Remove any discolored leaves and cut the stems of each sprout. Cut any larger Brussels sprouts in half for even cooking.
- Toss the Brussels sprouts with olive oil, salt, and pepper. Place sprouts cut side down on a baking sheet. Place any loose leaves around the sprouts.
- Roast the Brussels sprouts for approximately 20 minutes. Remove from oven and serve!