Brussels Sprouts


Brussels Sprouts:

Don’t wrinkle your nose. Brussels sprouts are good for you, and if they’re cooked properly, they even taste good. The problem is that Brussels sprouts are often boiled to death, and nothing that’s boiled to death tastes good unless it’s a lobster. When they’re cooked the right way, even people who absolutely hate cabbage — and a Brussels sprout is a mini-cabbage — find them irresistible.

Unlike a lot of foodstuffs named after places, Brussels sprouts seem to have really originated in the city of Brussels in Belgium. It’s a cool season crop that can stand some frosts and light freezes. As a matter of fact, people who grow Brussels sprouts don’t harvest the little buds until there are at lest two frosts, because frost makes the sprouts taste better. Some people pick the sprouts when they’re about the size of marbles, but other people pull out the whole plant and put it in a root cellar.

Brussels sprouts are rich in carbohydrates and dietary fiber and low in fat. They’re also high in protein and beta carotene, which is the usable form of Vitamin A. Brussels sprouts are also a good source of the B complex vitamins, especially thiamine, Vitamin B6 and folate. They provide over 102 percent recommended daily allowance of Vitamin C and 169 percent RDA of Vitamin K, a vitamin necessary for blood clotting. They’re also high in iron, manganese and phosphorous.

Yes, there really is a way you can cook Brussels sprouts that can bring out their sweet, nutty, crunchy flavor. First, pull off the bottom leaves, especially if they’re yellowed. Then, cut them in half if they’re little or in quarters if they’re big. Turn the oven up to 500 degrees F. Toss the Brussels sprouts with enough olive oil and water to cover, and place them cut side down on a cookie sheet. Cover up the sheet with foil and roast the sprouts in the hot oven for about 10 minutes. Then, take off the foil and cook for about 10 minutes longer or until the sprouts are nice and brown.

There are a few ways I LOVE to make brussels sprouts. How do you prepare yours?

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  1. I shred them and then pan sauté them with garlic and olive oil. Sometimes I’ll even toss in some red pepper flakes.

  2. i’m a huge fan of Brussels sprout and they are delicious roasted!

  3. Sometimes we will sauté them in bacon grease until tender. YUM!’

  4. Roasted in coconut oil with pink himalayan garlic salt. Fabulous! They are like candy.

  5. Michelle says

    I have found the most enjoyed version to be: grill in pan with bit of EVOO or coconut oil, sprinkle with garlic, onion, favorite no-salt seasoning. Once they have just a bit of color at chicken broth and water if using powdered broth. Let the sprouts steam until most of the water is gone or until just tender. If too much water remains in pan, drain a bit off. drizzle with balsalmic vinegar and sprinkle with rapadura, demurara, or that type of sugar. cook slightly until warmed

    The balsalmic and sugar make a slight glaze. do not over do it as they can end up much to sweeet.

  6. Sherry Woodbeck says

    love Love LOVE roasted brussel sprouts! We add garlic to the roasting process. Even our picky eaters crave this! And have asked for it for snacks!!! HONESTLY!! Kids asked for it!

  7. After cleaning the brussel sprouts, I half them, place them in a skillet with about 1/4″ deep of olive oil and a little garlic and fry them until they are soft and the outer leaves are crisp and almost burnt. Very good!!

  8. I also love brussel sprouts! I will have to try your method. I just roast them in the oven with olive oil and salt and shake the pan a few times.

  9. Adrianne says

    I saute mine with chopped garlic, onion and bacon until they’re brown and almost burnt…then I sprinkle parmesan cheese on them. After hating them for 35 years, they’re one of my faves!

  10. Suzanna Brownlie says

    I was never a fan until I read this article ( I thought it sounded delish, so I made it one year for Christmas. Now every pot luck I go to, people ask if I am either bringing my mashed cauliflower dish or this one. Bellissimo! 😀

  11. Could you provide a link or source where I can find your favorite recipes? Thank you! It’s always nice to discover the health benefits of a food I already love. I usually oven roast, blanched, halved sprouts. Then toss them with a little olive oil, bacon bits (preferably maple flavored), and balsamic vinegar – so simple and so delicious!

  12. Oh my goodness but my kids love Brussels Sprouts! I go to the checkout and they can’t believe that I am buying about 6lbs at a time. We cook them with sautéed onions, bacon and chestnuts and cook till caramelised and they are amazing!

  13. Deep fried in bacon drippings!! Using fresh sprouts, fry them till they’re almost black. Sooooo good, and it reminds me of carnival food…without the guilt of course! My second favorite is using them in a pan fried veggie mix: bacon drippings, onion, chopped asparagus, Brussels sprouts, little broccoli, salt and pepper. So delish and filling!

  14. I don’t boil Brussels sprouts to death, but I do like them soft. If they crunch, to me, they taste awful, I steam until tender, and dress them olive oil and lemon juice, salt & pepper. I’ve had people who swore they didn’t like them, like them this way. I do the same thing with broccoli.

  15. My very favorite way is shredded and sauteed in bacon oil with onions and ham bits. But I definitely won’t turn down roasted or even steamed.

  16. I halve mine, toss with coconut oil or olive oil, season heavily with salt and roast in a large cast iron pan until brown and crispy leaves begin to fall off…finish with lemon juice. If eating them from frozen, steam to tenderness and finish in a pan with melted butter and minced garlic, cook quickly and carefully until browned.

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