Farmers market report: Brussels sprouts are in season. We have recipes

What’s in season: A member of the cabbage family, Brussels sprouts resemble tiny heads of cabbage or lettuce, growing in rows on long stalks, and are said to have been grown in Belgium since the 16th century, hence their name. The small sprouts generally range in size from 1 to 2 inches, with the smaller sprouts being the most tender and sweet. The cold-weather vegetable is typically in season from late fall through the winter months.

What to cook: Known for their complex flavor, Brussels sprouts benefit from quick cooking to bring out their gentle, sweet notes. Trim the vegetables and cut an “x” in the base of each sprout to allow the heat to penetrate before cooking. Steaming or glazing the vegetables are classic preparations, but the sprouts also work well tossed with a nut oil and quickly roasted, or shaved and quickly sautéed. Blanch the leaves to use in a quick salad, tossed with Manchego cheese and dried fruit, or deep-fry the leaves and toss with capers and chile flakes for a quick, crunchy dish.

What’s on the horizon: Artichokes, normally in season during the spring into early summer, turn up again for a short period during late fall.

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Recipe: Cleo’s Brussels sprouts

  (Ricardo DeAratanha / Los Angeles Times)

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Recipe: Autumn vegetable hash

  (Anne Cusack / Los Angeles Times)

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Recipe: Palazzo Giuseppe’s Brussels sprout salad

  (Glenn Koenig / Los Angeles Times)

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Recipe: Brussels sprouts with charred tomato and smoked paprika creme

  (Kirk McKoy / Los Angeles Times)

CLEO’S BRUSSELS SPROUTS

Total time: 45 minutes | Serves 2 to 4

Note: Adapted from Cleo restaurant in Hollywood.

10 to 12 Brussels sprouts

Vegetable oil for frying

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground pepper

1/8 teaspoon chile flakes

2 tablespoons drained (oil-packed) capers, more if desired

2 tablespoons toasted sliced almonds, more if desired

2 teaspoons chopped fresh parsley

1. Separate the leaves from the Brussels sprouts. To remove the leaves quickly and easily, core the sprouts at their base using a paring or tourne knife, then lightly press the cored sprouts to loosen the leaves.

2. In a medium, heavy-bottomed pot, add enough vegetable oil to come up the sides of the pot by about 3 inches. Heat the oil until a thermometer inserted reaches 360 degrees.

3. While the oil is heating, make the vinaigrette: In a medium bowl, whisk together the olive oil and vinegar. Season to taste with salt and pepper.

4. Deep-fry the Brussels sprout leaves, a small handful at a time, just until the leaves begin to crisp around the edges, 15 to 30 seconds. Be careful, because the oil may splatter a bit as the leaves are added. Remove the leaves immediately and drain on a paper-towel lined rack, pressing the leaves with paper towels to remove excess oil. Continue frying the leaves, in small batches, until all of them are cooked.

5. To assemble the dish, place the fried leaves in a large bowl, add one-half of the vinaigrette, along with the chile flakes, capers, almonds and parsley. Gently toss, then taste and adjust the flavorings and seasonings as desired. Serve immediately.

Each of 4 servings 153 calories; 3 grams protein; 6 grams carbohydrates; 3 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 142 mg sodium.

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