The Beautiful Brussel Sprout
a winter favorite
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 our house! 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…..like a piece of modern art….I love it. I remember my parents had a garden and looking out the window in late November and there would be snow on the ground. The hardy Brussel Sprout was growing defiantly in the cold and snow.
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 handful of Craisins
A splash of balsamic vinegar.
A sprinkle of parmesan cheese.
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… don’t worry you can eat a little bacon once in a while)
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!
* Substitute regular bacon with turkey bacon and look for a brand that has no nitrates if looking to be healthier.
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