I’m coming clean: I love Brussels sprouts. Actually, that’s a bit of an understatement. I have cravings for Brussels sprouts. I eat them 4-5 times a week. I know, I am a nutter.
That being said, I am CONVINCED that the reason people don’t like Brussels sprouts, (or think they don’t) is because they have never had the opportunity to try Brussels sprouts that have been cooked CORRECTLY!
Michael Symon serves a fried Brussels sprout salad at his restaurant, Lolita, in Cleveland, and they are [apparently] a must-try! I’ve also tried caramelized Brussels sprouts on pizza with portabella mushrooms, and a roasted red pepper pesto at VeggiePlanet, in Cambridge, MA – that was easily one of the best vegetarian meals I’ve ever had. Personally, I roast my Brussels sprouts, because it’s easy, and I can cook them while I do homework. Here’s how I prep them:
- Preheat oven to 350°F
- Toss clean Brussels sprouts in olive oil, and add salt, pepper, and garlic to taste
As you all know, I’m very health conscious –instead of olive oil, I lightly spray my sprouts with Pam, and toss them in a salt substitute to cut down on the fat and sodium content of this dish. I also buy them frozen, because it’s cheaper and easier than buying fresh.
- Place sprouts (and additional vegetables, if you feel so inclined) in roasting pan and put into oven
- Turn frequently until the sides of the sprouts are golden brown and crispy. (Between 40-50 minutes)
Maybe I’m just a freak with weird cravings, but I’ll stand on my soapbox until I’m blue in the face. Brussels sprouts aren’t inherently those over-boiled, mushy horror stories from our childhoods! They can be delicious – and a great way to change up mealtimes. And don’t even get me STARTED on the health benefits!
So give Brussels sprouts another try! Sautee them whole in some Balsamic vinegar. Or break off individual leaves to cook up with bacon, leeks, and garlic.
Who knows – you might even become an addict like me!