Americans love Dutch Brussels sprouts and this is what they do with them
Oh my god! Our Dutch Brussels sprouts are incredibly popular with Americans. The export value of Brussels sprouts to the United States has approximately doubled within ten years. Amazing!
Maybe you remember Brussels sprouts as overcooked green balls that you never wanted to eat when you were younger. Yet Americans can’t get enough of them. They don’t boil them to death, but use them to make wonderfully delicious dishes. And soon you will too: Brussels sprouts the American way.
Roasting
How do you make Brussels sprouts taste their absolute best? By roasting them. This gives the sprouts a dark, intense flavor that barely resembles that of boiled Brussels sprouts. Pat the vegetables dry thoroughly after washing them, then they will become extra crispy. Toss the sprouts with olive oil, pepper and salt, and roast them for approximately 20 minutes at 180 °C.
Don’t take the sprouts out too quickly when they turn brown; the leaves on the outside of the sprout should be brown and crisp. If you’re worried they’ll actually turn black, turn the oven down a little.
Combining
Americans also make roasted Brussels sprouts much tastier by adding extra flavorings. How about bacon, almonds or garlic? Toss the ingredients with the sprouts before they go into the oven. To finish the dish, you can add a generous pile of grated Parmesan cheese or a squeeze of lemon juice.
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