On behalf of anyone who has ever subjected you to boiled, steamed, or otherwise overcooked Brussels sprouts…
Many of us had traumatic experiences with certain foods while we were growing up and have written them off as adults, and rightfully so. Overcooked Brussels sprouts are often one of those foods, and when they are boiled to death, they do smell (and taste) pretty terrible!
Here’s the good news – Brussels sprouts have been reinvented and taste completely different than they did when we were kids. I promise. Those of us who have sworn off these stinky little cabbages since childhood are giving them a second chance as adults…and are loving them!
Not only are Brussels sprouts delicious, but they incredibly good for you! They are:
- A source of over 20 essential vitamins and minerals our body needs to function at its best
- Potent cancer fighters. Check out this post for more about the amazing cancer-fighting properties of green, cruciferous veggies like Brussels sprouts
- Chock full of fiber. You know, that stuff that keeps us full, controls our blood sugar, and keeps us “regular”
Check out 3 of my favorite Brussels sprouts recipes below!
The first one, in particular, will convert even lifelong Brussels sprouts haters. I prepared it for Thanksgiving last year, and someone who had only had Brussels sprouts boiled tried them and LOVED them. He told his wife he would eat them if she prepared them this way. Happy Cooking 🙂
Maple-Roasted Brussels Sprouts. This is my absolute favorite way to prepare Brussels sprouts. The recipe is super simple, too! Follow these tips/tricks for optimal results: flip Brussels sprouts over halfway through cooking time (at the 10 minute mark), so they cook 10 minutes per side. Do not overcook them – they should still be a brighter green (vs. a dull/muted green). These are SO good! You have to try them.
Roasted Brussels Sprouts & Shallots. Inspired by the mini Brussels sprouts and shallots I received in my Hometown Harvest bag last week, I made up this recipe.
Ingredients & Directions: 2.5 cups Brussels sprouts, left whole (mini ones, if you can find them!); 2 shallots, sliced; 2 cloves of garlic, minced; 1-2 tablespoons of coconut oil, melted; sea salt & black pepper, to taste.
I mixed all of the ingredients together and then roasted them on a baking sheet in the oven at 400F for 18-20 minutes, tossing them around in the pan at the 10-minute mark. They were really tasty! The shallots added a subtle sweetness. Bill and I devoured the whole bowl at dinner.
Smoky Lemony Shredded Brussels Sprouts – Smoked paprika has a delicious, deep flavor and is something we just started using last month! It can be tricky to find, so you might have to order it online or find it at Whole Foods, Fresh Market, MOMs, or Wegmans. I modified a few things in the recipe (but feel free to follow it “as is”):
- Used coconut oil instead of olive oil since coconut oil is more heat stable
- Added 1/4-1/3 cup low sodium vegetable broth to help the Brussels sprouts cook down. I did this after the Brussels sprouts had been cooking for a few minutes. Just add it in a few tablespoons at a time until the Brussels sprouts soften.
- Used 2 cloves of garlic instead of 1 (I love garlic!)
- Added in 1/4 cup of toasted, chopped walnuts for some crunch!
- Added closer to 1 tablespoon of lemon juice instead of 2 teaspoons (3 teaspoons = 1 tablespoon)
What is your favorite way to prepare Brussels sprouts? Feel free to share your recipes below!