Trending: Brussels Sprouts | Dining Guide | Bend | The Source Weekly - Bend, Oregon

Coverage for Central Oregon, by Central Oregonians.
100% Local. No Paywalls.

Every day, the Source publishes a mix of locally reported stories on our website, keeping you up to date on developments in news, food, music and the arts. We’re committed to covering this city where we live, this city that we love, and we hear regularly from readers who appreciate our ability to put breaking news in context.

The Source has been a free publication for its 22 years. It has been free as a print version and continued that way when we began to publish online, on social media and through our newsletters.

But, as most of our readers know, times are different for local journalism. Tech giants are hoovering up small businesses and small-business advertising—which has been the staple for locally owned media. Without these resources, journalism struggles to bring coverage of community news, arts and entertainment that social media cannot deliver.

Please consider becoming a supporter of locally owned journalism through our Source Insider program. Learn more about our program’s benefits by clicking through today.

Support Us Here

Special Issues & Guides » Dining Guide

Trending: Brussels Sprouts

Steven Draheim, Chef/Owner, Barrio

by

comment
Brussels sprouts have gotten a bad rap over the years, evoking an image of a scornful mother standing over her tearful children as they finish their Brussels sprouts before going outside to play. It’s time to shake off this misconception and take a closer look at this fascinating little vegetable.

“What I like about Brussels sprouts is that they are essentially small, compact cabbages with a lot of vitamin C and quite a bit of versatility,” says Barrio owner and chef Steven Draheim. Just like a regular cabbage, Brussels sprouts can be shredded and used for slaw or fermented and made into kraut or kimchi. Starchier than regular cabbage, Brussels sprouts can also be fried, the extra starch allowing them to get nice and crispy. The touch of bitterness found in Brussels sprouts also mixes well with—and stands up to—assertive flavors like bacon, mustard, vinegar, and strong reductions, giving Brussels sprouts added versatility.

At Barrio, Brussels sprouts can be found skewered, grilled, and slathered with bacon jam, pomegranate seeds, and blue cheese. (Yes, slathered. With bacon jam.) They’re also on the tapas menu: blanched and sauteed with chorizo, garlic, hominy, and grain mustard, and finished with a hard cider reduction that uses maple syrup and topped with Danish blue cheese.


About The Author

Add a comment

More by Allison Miles

Latest in Dining Guide

More in Dining Guide