Preparing perfect brussels sprouts requires three tricks. First, always slice from the bottom of the brussels sprout vertically about halfway to the top. On large sprouts, make a second slice perpendicular to the first, so you have an x when you look the base of the sprout. Doing this allows the steam or heat to reach the interior of the petite cabbage much faster, evenly cooking the interior and exterior. Second, taste them. Don’t just declare them done. Third, don’t overcook them. They should be bright green and tender, not olive and soggy.
Wild Rice Salad with Brussels Sprouts
1 stalk brussels sprouts (mabe 2 1/2 cups?)
1 small red onion, diced
White wine vinegar
Mustard, preferably dijon-style
Around 2 c cooked wild rice
About 1 1/2 c cooked or canned chickpeas, drained
Trim and steam the brussels sprouts. If they are large, slice in half or quarters. Dice the red onion. Meanwhile, mix a dressing to your taste. (Typical ratios of vinegar/lemon juice to oil are around 1:3 but I prefer 1:2.) Season the dressing with mustard, pepper, and thyme. Toss the brussels sprouts, wild rice, chickpeas and red onion in the dressing. Serve warm or at room temperature.