We know what comes to your mind first when Brussels sprouts are mentioned: gag, grimace and groan. Get it all out. These green gems have a bad reputation stemming from way back when. It is time to kick your memories of “eating all your veggies” behind and embrace the flavor that contemporary chefs are ecstatic about. Trying new things was part of your resolution list, right?
Here are 3 reasons you should give Brussels sprouts the chance they deserve:
‘Tis the Season: Brussels sprouts are in peak season until mid-February. Why miss out on flavor and freshness for a familiar veggie that is out of season? This is the perfect opportunity to give them a fair try!
Health Benefits Galore: In addition to being low in calories and fat, the mini cabbages are rich in nutrients that do your body good. They are an excellent source of vitamins, fiber, omega-3 fatty acids and protein. Studies show that among the many health benefits, the cruciferous vegetable is known to assist with cancer prevention, digestion and diet and cardiovascular support. Not sold yet?
The Cooking Possibilities are Endless: There are multiple ways to cook Brussels sprouts –boiling, steaming, roasting and sautéing, to name a few. Plus, they pair nicely with a multitude of flavors from sweet to savory or tangy to spicy. Brussels sprouts are not the overcooked and mushy vegetable you remember from your past. When cooked until they are crunchy-tender and bright in color, you can create a balanced dish that is full of flavor and will turn you into a Brussels sprout lover who thinks like a gourmet chef.
Still feel like feeding the green beauties to the dog? Give them another test run with this recipe. Your mindset will go from yuck to yum in an instant.
Recipe by: AllRecipes.com
- 4 pounds Brussels sprouts
- 1/2 cup unsalted butter
- 4 small red onions, cut into strips
- 1/4 cup red wine vinegar
- 2 tablespoons white sugar
- salt and pepper to taste
- 1/2 cup coarsely chopped pistachios
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Photo courtesy of pomplemousse.
Did you give Brussels sprouts another chance? Tell us how in the comment section below.
Photo courtesy of debsch via sxc.hu.