Ingredient of the Year: Brussels Sprouts


[Photo © Sarah Shatz/Food52]

The ingredient of the year? Brussels sprouts. Moms everywhere are going to be in shock about this pronouncement, but the evidence is overwhelming. Brussels sprouts are being served morning, noon, and night, for breakfast, lunch, dinner, and every time in between. And why not? They can be nutty, crispy, and tender all at the same time. How many foods can you say that about? Consider the following:

Notable Brussels Sprouts Dishes in New York City


[Photograph: Robyn Lee]

Brussels sprouts dishes I've enjoyed this year include the amazing brussels sprout pizza at Motorino, Jim McDuffie's breakfast combination of brussels sprouts with srichacha sauce alongside a croissant egg sandwich at Joseph Leonard, and the insanely nutty shaved brussels sprouts salad at Wichcraft.

Elsewhere in the US

Mozza Pizzeria in Los Angles serves brussels sprouts with prosciutto breadcrumbs. Mario Batali has brussel sprouts on just about every one of his menus from coast to coast. Thomas Keller serves them at both the French Laundry in Yountville, California, and Per Se in New York. So does Paul Kahan at Blackbird in Chicago.

There are 292 brussels sprouts dishes Yelped about in San Francisco. 293! That means you could eat a different brussels sprout preparation every week day in a year. Amazing!



[Photograph: Michael Natkin]

Brussels sprouts pair perfectly with bacon, last year's overwhelming choice for ingredient of the year. David Chang combined the two in his recipe for kimchi brussels sprouts in his book Momofuku, perhaps among the most talked about and most made recipes of the year. And brussels sprouts recipes were spreading like viruses around Thanksgiving.

Here are some of our brussels sprouts recipes:

Brussels sprouts foam, ice cream, and crème brûlée are coming to a restaurant near you. Bet on it.