Brussels sprouts? Never, or at least that’s what I thought. But like cauliflower and broccoli (which are also members of the cabbage family), they’re extremely popular, and when Steve Chiappetti (executive chef/the Albert Chicago) served his air fryer sprouts as part of a tasting, I gave them a try. One bite (maybe two) was all it took. I was sold. The recipe for Chiappetti’s dish is reprinted below.
Curious, I decided to learn more about the vegetable, including the origin of its rather odd name. When the subject is vegetables, Elizabeth Schneider’s “The Essential Reference-Vegetables from Amaranth to Zucchini” (William Morrow, $60) is always a good place to start.
According to Schneider, twentieth-century botanical texts date the development of Brussels sprouts to the late 18th and early 19th century, adding that it’s assumed their area of origin was somewhere in the vicinity of Brussels. Genealogy aside, Schneider says the two most popular varieties in Britain and France at the end of the 19th century both included a reference to Brussels: Choux de Bruxelles Ordinaire and Chou de Bruxelles Nain (Ordinary Brussels Cabbage and Dwarf Brussels Cabbage). For whatever reason, the name stuck
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Thomas Jefferson included Brussels sprouts in his notations for the 1812 growing season, making him one of the first to grow the vegetable on this side of the Atlantic. Although popular with home gardeners, it wasn’t until a hundred years later that Italian artichoke growers in San Mateo County, California began to grow them commercially. Northern California’s historically cool and misty climate is ideal for growing Brussels sprouts, and the area still produces most of the Brussels sprouts grown in the United States.
Executive Chef Steve Chiappetti
the Albert Chicago
Crispy Air Fryer Brussels sprouts, Calabrian chili, honey, parmesan
1# Brussels sprouts
1-2T Oil
1 tsp Granulated garlic
1 tsp Granulated onion
Kosher Salt to taste
Black Pepper to taste
1 tsp Calabrian Chili or chili flakes (optional)
¼ cup Shredded Parmesan cheese
2 T Honey
Cut Brussels sprouts in half; wash the sprouts, trim the tips, and pat dry
Toss the sprouts in a bowl with oil, dry spices and Calabrian chili, if using
Place into an air fryer pre-heated to 375 degrees.*
Remove from air fryer when done. Place in a bowl and toss with honey and Parmesan
Add salt and pepper to taste.
Serve in a bowl and enjoy!
In my air fryer, cook time was just over 5 minutes. Positioning the vegetables cut side down at the beginning of the cook time kept the outer leaves from burning -as opposed to browning- before the inside was cooked al dente, as in “crunchy” tender. Even so, the veggies should be checked and tossed frequently.
I’m learning that an air fryer is a wonderful appliance, as long as you pay attention. As always, individual preferences are important when it comes to seasoning.
Thanks Barbara. I love Brussels Sprouts and learning the history is a bonus. I will definitely try the recipe. I wondered where Steve was, now I know!