Chopped Brussels sprouts can be roasted, sauteed, fried, shaved, made into a gratin or slaw or added to pizza or pasta. These Barbie-size cabbages are one of the most nutritious of vegetables, reduce the risk of certain cancers, and help lower cholesterol.
“Why Do You Hate Me So?”
Despite their health value, surveys show sprouts to be the most-hated vegetable in America! They’re the Rodney Dangerfield of the dinner table; the unsung heroes of the produce section.
Maybe it’s a childhood thing. We still remember the stinky, sulphurous odor, that came from the kitchen when they were overcooked. One British rapper referred to Brussels sprouts as the “little green cabbage from outer space that’s boiled to death by the British race.”
But there are all sorts of ways to put a happy face on Brussels sprouts. Here are three of my very most favorites recipes for making the vegetable more family friendly.
1. Shredded Brussels Sprouts
Some evenings you make a dish and it’s so good, it turns into your meal. That’s what happens to me when I make these Shredded Brussels sprouts. This is a skillet recipe with bacon, apples, dried cranberries and nuts. Wow! What can go wrong there? Only that you might not make enough.
2. Brussels Sprout Chips n’ Chunks
My son, Russ, and his wife, Debra, like to separate some of the outer leaves from the sprouts before roasting, giving the look of chips and chunks. Finished off with a drizzle of syrupy, balsamic vinegar and a bit of Parmesan, both chips and chunks become a splendid side dish or nibble.
3. Roasted Sweet and Spicy Brussels Sprouts
In this recipe, the little green orbs are roasted with olive oil, vinegar, honey and Sriracha for a tad of tang and a smidgen of sweetness.
These three recipes are cause to fall in love with Brussels sprouts or, at least, beginning a tepid friendship.
