Teeny green adorable members of the cabbage family. They tend to be one of the more snubbed veggies out there in veggieland, but only because you've been eating them wrong.....these are a big time favorite around here--even with my kids! We eat them often in the winter months--they are very versatile and and contain a healthy dose of fiber, and more than your days worth of vitamin C and K in one serving (about 6 sprouts).
While I was doing a little research, I learned that boiling them was a popular way of preparing them. May I offer up a suggestion? please?
STOP BOILNG YOUR BRUSSELS.
I would like to take out a public service announcement that says this.
Boiling does nothing for their flavor, it decreases nutritional benefits, and it turns them into a bowl of mush......no wonder people don't like them. If you leave this post with anything, please remember,
So how should you be preparing them? Let's talk about it.
First. You need to admire them.....they really are different. Layer upon layer of green--and have you seen them grow? They grow on a tall stalk.....appearing to be a bit alien-ish....I love it.
Has anyone grown these? How did it go?
It's something I would like to try out in the first cool months of spring.
Ok so you've admired them.
Now wash them.
Cut off what's left of the stem--this is bitter and you don't want to eat it. It also allows you to easily peel off any of the outer leaves that may be discolored.
A tasty way to eat them, is roasted!
You can roast them whole, or cut them in half.
I like to half them so they are a bit easier to eat, and they roast faster.
Roasted Brussels Sprouts:
Toss halved sprouts with olive oil, salt and pepper, and roast at 400° for about 30 minutes until outsides are crispy......the outside crispy leaves are the BEST.
I usually add another sprinkle of salt when they come out of the oven and they are delicious!
But from here you can add anything.
A squeeze of lemon.
A splash of balsamic vinegar.
A sprinkle of parmesan cheese.
Or add them to something......
Wild Rice Pilaf with Brussels Sprouts and Pecans
ok ok maybe the bold title made you think this was a "recipe" but it's just an idea of flavors together--use whatever amounts you like.
-wild rice mix (cooked in chicken or veggie stock)
-saute' some leeks in a few TBS of butter, after they are soft add a handful of chopped pecans. cook until pecans are fragrant.
-roasted brussels sprouts (see above)
mix rice, leek and pecan mixture, and brussels for a tasty and filling side dish.
The quickest way I have found to cook them is right on the stove top--and again the possibilities of what gets mixed in is endless.
After you have washed them and removed the stems (above), slice them thinly.
They will fall apart and begin to shred on their own.
Now we are going to make my favorite.....
Brussels Sprouts with Bacon, Avocado, and Lime
1lb brussels sprouts
2 slices bacon (If you are a bacon LOVER, you may want to add a slice or two more....I think this is just enough.)
1 garlic clove, minced
juice of 1 lime
1 avocado, sliced
a pinch of crushed red pepper (optional)
salt and pepper
While you are slicing your brussels, cook the bacon until crispy in a large skillet.
Remove from pan.
Add a little olive oil to the pan (depending on how much bacon drippings were left over), and add your shredded brussels, garlic, and crushed red pepper.
Cook for just a few minutes on medium heat, until brussels start to get tender.
Mix in lime juice and crumble bacon into the sprouts. s&p to taste.
Scoot your sprouts over to the side of the pan, and add avocado slices--just to quickly warm each side. You don't really want to stir them around into the sprouts or they will mash right in.
When they are heated through, mix everything together and enjoy!
How do YOU eat brussels sprouts?
and there is more!
I added brussels sprouts to my salad here
Giada's mix of roasted winter veggies (here) looks delicious and easy
I am itching to try this brussels and pear combo (here)
I've had quite few requests for beets.....I'm on it!