Instinct is an interesting concept. We are born with the instinct to suckle; we breathe without thinking; we hate Brussels sprouts. Right? As a kid, I never tried a Brussels sprout. My mom never made them, and it was assumed that they were bitter, gross, and a food to be suffered through.
Then, one day I read a recipe where they were roasted and drizzled with a balsamic glaze. I was feeling brave. The recipe had great reviews. I thought I would try it!
My world was ROCKED! I could not believe that I had gone through life so long without giving them a try. I was hooked. I searched for as many recipes as I could find to eat these nutty, delicious baby cabbages.
It seems that it doesn’t matter how they are prepared, my darling husband and I will gobble them up. They are, hands down, our favorite vegetable. Roasted, sautéed, grilled, and raw, the possibilities are endless.
If you are looking to “Brave the Brussels,” let me offer a couple suggestions:
Roast them. The darker and crispier they are on the outside, the nuttier and more tender they are on the inside.
-Clean the Brussels sprouts and trim the bottoms. Cut them in half vertically.
– Toss sprouts with olive oil and salt. Roast in preheated oven at 450 for about 12 minutes or until slightly charred.
After you roast them, you can eat them as they are or toss them with some easy flavorings. We love balsamic glaze, honey mustard, or a garlic/lemon/caper sauce that makes them like a kind of Brussels Sprouts Piccata if you will.
Eating them raw is another option. Shred them and eat them like you would a cabbage salad. My favorite raw recipe is this one. It is a knock off from the restaurant Lemonade and is so, so tasty.
Trust me, Brussels sprouts have the ability to tickle your taste buds. Give these most misunderstood vegetable a chance!