BRUSSELS SPROUTS - Delicious? Really?
Don't stop reading yet - let's give these poor sprouts with a poor reputation a chance!
Brussels sprouts are "sprouting" up all over. You can see them as a side dish or appetizer in lots of restaurants. I happen to be in Cleveland as I write this and just googled "Brussels sprouts in restaurants" and got lots of sites, including "The 15 Best Places for Brussels Sprouts in Cleveland". There are rave reviews about this wonderful vegetable.
Why Have Brussels Sprouts Been So Unpopular?
The flavor of Brussel sprouts contains a bitter element that stands out to at least 50% of people, those with the gene TAS2R38. Also, Brussel sprouts were generally simply prepared by boiling, so the plate of sprouts was preceded by a very unpleasant smell.
So What Happened?
Farmers have actually modified the bitter element in the Sprouts a little, our palates have expanded and we, or the cooks among us, have become more creative.
Tips to Make Brussels Sprouts Most Acceptable.
To encourage the reluctant to give this vegetable a try, there are a number of flavors that can help balance the bitterness. Sweet ingredients, like a favorite fruit juice or maple syrup, and sour ingredients, like your favorite vinegar, can tame the bitterness. And then there is bacon. Bacon's flavor goes well with many foods and Brussels sprouts are no exception.
Mystic Ransdell had been clear about her distaste for Brussels sprouts. Above is a picture of the dish that made her a convert. She gives us the recipe in her blog, GoofyLoon Explorations.
My "Go To" Recipe
(A simple roasted Brussels sprouts dish)
Though I am usually a measurer, it isn't necessary for this recipe.
Brussels sprouts, trimmed and halved. (Tender fresh ones off a stalk are best, but frozen ones that are thawed are also good and much faster.)
Olive oil. A couple of Tablespoons to coat the sprouts well.
Salt. At least 1/8th a teaspoon
Arrange sprouts face down on cookie sheet lined with foil. Cover them with a second sheet of foil and bake at 450 degrees for 10 minutes. Remove foil and cook until sprouts are tender. (10 more minutes for fresh - less for frozen)
While sprouts bake add a few Tablespoons of olive oil to a skillet with a couple of cloves of minced garlic. Heat over medium heat until shimmering. Toss with Brussels sprouts when done and serve with Parmesan cheese. Delicious!
#Stonesoupblog, #Brussels sprouts, #Vegetables, #Healthy Eating
Tricia Gregory, MA,RD/N
A dietitian who is a foodie and loves a great dinner party with wonderful food and terrific friends.