Hurray for Brussels Sprouts!

Brussels sprouts and I have come a long way.  They used to be my most reviled vegetable and I have gone from a total hater to an absolute lover.  I thought they were stinky (which if not cooked right,  they are) and a very “strange” vegetable (I am not sure I ever came across them in Asia) that I had no idea how to cook.  I finally figured out how to cook them and therein lay the key to overcoming my utter revulsion.

The best way seems to be to blast them in a hot oven (around 425F) for 25-30 minutes or so (till desired crispiness).  Cut them into quarters and lay them on a sheet pan.  The part of the vegetable that makes contact with the baking pan gets nice and crispy and the outer layers separate and peel off, becoming almost brussel-sprout-chips like.  Someone needs to figure out a way to sell these chips in bagged form and they might see more success than potato chips.  Mix with olive oil, butter and pepper before you roast.  Salt them like french fries after you are done roasting – reduces mushiness factor.  Making sure these mini cabbages are absolutely dry before you roast them helps enhance crispiness as well.  Eat just like that, straight out of oven while crispy and crunchy.  Mix in a simple salad or make a pasta dish with balsamic roasted red onions, roasted brussels sprouts, top with some crumbled goat cheese and possibly some toasted pecans.   Perhaps a glass of red wine to accompany?

The information below is from Cooking Light and highlights the benefits of incorporating brussels sprouts into your diet.

Peak growing season: Although readily available virtually year-round, the peak season for brussels sprouts is from September to mid-February.

Health benefits: Like other cruciferous vegetables, Brussels sprouts are full of phytonutrients (natural plant compounds), which may help protect against cancer. They’re also a good source of:

  • Vitamins A and C, which help fight against such ailments as heart disease, cancer, and cataracts (one half cup of sprouts provides more than 80% of the recommended daily amount of vitamin C)
  • Potassium, which helps lower blood pressure and maybe even cholesterol
  • Folate, which is necessary for normal tissue growth and may protect against cancer, heart disease and birth defects
  • Iron, necessary for maintaining red blood cell count
  • Fiber, which aids in digestion and helps lower cholesterol

Here are some recipes to check out:

Roasted Brussels Sprouts – by Ina Garten

Pan-browned Brussels Sprouts

Spicy Brussels Sprouts with Mint  – by David Chang – anything he does is good!

Brussels Sprouts with Bacon and Raisins

Bacon wrapped Brussels Sprouts – Genius!

Shredded Brussels Sprouts with Bacon and Walnuts – I am intrigued.

If you have any favorites or ideas, do share them below.  I am thinking of a way to incorporate brussels sprouts into some of my Asian creations….



10 thoughts on “Hurray for Brussels Sprouts!

  1. I do love Brussels sprouts. And speaking of Asian recipes, last night I used them in a stir fry with tofu, mushrooms, green onions, sweet chile sauce, sesame oil–a recipe from the cookbook Plenty, which I love, but this recipe wasn’t the best. But it wasn’t the fault of the Brussels sprouts, which definitely could go in that direction flavor-wise.

    Here is my recent favorite Brussels sprout recipe–it’s for a lemony shaved Brussels sprout salad. Delicious.

  2. I didn’t eat Brussels sprout growing up in Japan – I think we now import them but not when I was smaller. First time I tasted it I fell in love. I know a lot of people don’t like it, but I really love veggies so it was great! Just by looking at this cover photo of Brussels sprouts and pasta… I feel like eating them again! That looks delicious!

  3. I am also a brussle sprouts convert, just simply cut in half olive oil, salt and pepper makes them taste so good. The bitter aftertaste that I would have hated 20 years ago is the same thing I love about this vegetable.This pasta dish looks beautiful…did the Kiddo like it?

  4. I never had brussel sprouts until I met my in laws who make them for Xmas. Love them! Not sure if it’s soaked or boiled in salted water to remove the bitterness. Anyway great post and thanks for the recipe ideas. I’d better get me some sprouts this weekend! 🙂

  5. Wow this dish looks amazing. The caramelized onions look amazing. I am so glad to see such appetizing dishes for brussel sprouts. I was reading how they have the ability to cure h. pylori infection and have effective cancer preventative properties like you said. A study from the Linus Pauling institute, has shown the miracle properties of all cabbage family plants but brussel sprouts are at the top of the list.

  6. Pingback: Eat Your Broccoli! Cruciferous Vegetables Help Fight & Prevent Cancer

  7. Pingback: Saturday Salad « A Little Yumminess

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