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Brussels sprouts have come a long way. Once known primarily as the vegetable most detested by children, the sprout is currently enjoying the spotlight as a darling ingredient at top restaurants. Now, there’s even more reason to love brussels sprouts: They could cut down your holiday electricity bill. A team from The Big Bang UK Young Scientists and Engineers Fair recently created a battery that runs on brussels sprouts. It takes five energy cells (each of which is comprised of 200 sprouts) to power the lights on an eight-foot tall Christmas tree currently on display on London’s South Bank.
Here, a few more unexpected (and delicious) uses for brussels sprouts.
Bruschetta. Perfect for Thanksgiving hors d’oeuvres, these cheddar toasts are topped with soft, sweet onions and crispy brussels sprouts leaves.
Flatbread. Tossed with Parmigiano-Reggiano, pancetta and caramelized onions, thinly sliced brussels sprouts are a fantastic topping on crispy, savory flatbread.
Stir-Fry. Brussels sprouts aren’t typically found in traditional Asian stir-fries, but they should be. A combination of sprouts, turnips, carrots and lentils is terrific.
Pasta. Thinly sliced brussels sprouts and loose brussels sprouts leaves are incredible in pasta. They add a healthy dose of greens and a terrific touch of bitterness that pairs well with flavors like creamy Gorgonzola, salty anchovies, and juicy chicken.
Slaw. Traditionally roasted, brussels sprouts are also fantastic raw and in a crisp and crunchy slaw. Try them with hazelnuts and tangy pomegranate seeds, tossed with a lemony dressing, or mixed with sweet and tart apples.