Eat Your Sprouts; They’re Good for You
Some times you make a dish and it’s so good, it turns into your meal. That’s what happens to me every time I make these Shredded Brussels Sprouts. But sprouts can also be roasted, stir-fried, sautéed, shaved, or steamed. Make them into slaw or add to pizza or pasta. Without a doubt, these Barbie-size cabbages are one of the most versatile and nutritious of vegetables.
“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 sprouts were overcooked. One English rapper referred to Brussels sprouts as the “little green cabbage from outer space that’s boiled to death by the British race.”
There are many ways to put a happy face on Brussels sprouts. Today, the vegetable is cooked in new ways that bring out its sweet, pungent flavor. Tossed with bacon drippings and maple syrup, and braised low and slow. Drizzled with olive oil and caramelized under the broiler. Sautéed with chorizo and garlic.
Here are three of my favorite ways to make the vegetable more family friendly.
My son, Russ, and his wife, Debra, like to separate some of the outer leaves from the sprouts before roasting. 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.
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.
Most often I roast sprouts, sticking with a simple version that I adapted from Ina Garten. (See video). This recipe is a reason to fall in love with Brussels sprouts or, at least, beginning a tepid friendship.