As Doris recently stated, “Brussel sprouts are the new kale”.  Despite my countercultural tendencies, I, like apparently many, fully embrace these little green cabbages!

About a month ago, I discovered shredded brussel sprouts in a fabulous salad at Destihl, a  local microbrewpub.  The salad, which was garnished with dried cherries, red onions and candied bacon (yes, candied bacon…close your eyes and ponder that for a moment..), opened my mind to creative ways to leverage this winter vegetable.

This past weekend was an opportunity to experiment with two culinary delights: pizza and of course, brussel sprouts.  The outcome?  Shredded brussel sprout, roasted garlic pizza with Gruyere cheese.  The nuttiness of roasted garlic combined with the Guryere nicely balanced the bite of the brussels.

When shopping for brussels, examine where the stalk was cut – it should be white.  Brussels that haven’t been recently harvested will be brown where the stalk was cut.  While “old” brussels are totally edible, they have a strong, more bitter taste; however, depending on the preparation, those overpowering flavors will mellow – especially when the brussels are roasted!