Tight, leafy mini cabbage-like buds, they're filled with nutrients like protein, vitamins, minerals, fiber and antioxidants, and these little guys can also bring cholesterol lowering benefits. Brussels Sprouts bring a whole slew of health benefits to your plate.
But, my family won't eat them. Well, let me rephrase, my husband and kids won't eat them. My dad has eaten them for as long as I can remember, but up until a few years ago I was in the same boat as my husband and kids.
But I did try... last thanksgiving my girlfriend, Amy, made a basic roasted pan of brussels. They didn't look so bad. With just a little olive oil, butter, salt and pepper, they actually looked good. And since she had been so nice to make them as she knew my dad liked them, it wouldn't have been polite not to try.
So I did... and I liked them. My mom and dad liked them. My neighbors liked them. My husband and kids? They didn't have an issue not being polite and passed with a "no thanks" as the bowl went around the table.
Since then I've made this basic recipe a number of times and finally convinced my husband to try. He pierced one with his fork, popped it in his mouth and promptly said, "I know these are good for you, but isn't there a better way to make them? Something with more... pizazz?"
Hence, our Brussels Sprout Roundup! Who knew there were so many ways to make these little guys? And there simply has to be at least one recipe here he will like. Any thoughts on which one I should try for him first?
14 Brussels Sprout Recipes
plus a basic roasting recipe at the bottom
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| From The American Bite |
From The Lemon Bowl
From An Edible Mosaic
From The Housewife in Training
From Food Faith Fitness
From the Healthy Maven
From Lexi's Clean Kitchen
From The View From Great Island
From Jeanette's Healthy Living
From American Heritage Cooking
From Jessica in the Kitchen
From Ari's Menu
Basic Roasted Brussels Sprouts
A good way to introduce brussels to your family, this basic recipe is one of my favorite. Easy to toss together and full of flavor with a touch of saltiness.
Brussels Sprouts ~ about 1 - 1 1/2 cups or so
1-2 Tbs oil (we like avocado oil)
salt and pepper to taste
Preheat oven to 400º.
Trim bottom of sprout (to trim off brown "stump") if desired. Pull any loose or yellowed leaves from sprout, then cut the sprout in half.
Place sprouts onto a baking sheet and drizzle with oil. Toss with your hands to coat, then sprinkle with salt and pepper to taste.
Place sprouts into the oven and roast about 25 minutes. I like my sprouts to be slightly crisp on the outside, but if you don't, remove them when they feel tender when pierced with a sharp knife. Alternatively, leave in a bit longer for even crispier sprouts.
Remove from oven and serve.
Liv Life Note: I save the leftovers in a covered bowl in the fridge and like them cold right from the bowl the next day!
Liv Life Note 2: I found that just a small amount of oil works for me... I have friends who prefer more oil and use up to a quarter cup per 1 1/2 cups of sprouts. My girlfriend, Amy, also placed chunks of butter of the sprouts.
I adore Brussels sprouts in any form, Kim. :-) I'm excited that after years of my Brussels sprouts getting devoured in the garden before they ever got to my plate, I now have dozens of beauties getting bigger by the day. :-)
ReplyDeleteI bet this is so good! These flavors are perfection!
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