How I Discovered my Love for Brussels Sprouts!!
You may remember Dr. Seuss’s GREEN EGGS AND HAM. Sam I Am tried to convince the old grouch to try them, many times and more! Finally, when he did (begrudgingly so), he found out that he really loved them so.
“Try them, try them if you may, you may like them anyway!”
Despite the fact that Brussel Sprouts aren’t at the top of most people’s lists for a favorite food, these little green gems can be quite good. Especially when cooked properly and seasoned nicely. Overcooking can kill many a food, and that is probably why I had a long-lived dislike for brussels sprouts. Sadly my mom was no cook, and often over cooked our veggies, including these and peas. That pale, gray-green is never appealing.
I hated Brussels Sprouts for many years. There was no way I would even take a bite. Then one day I was a guest at a wealthy neighbor of my MIL and I had to put on my polite face. So…
I did it! I took a small bite and guess what, I loved ’em. I can certainly tell you it was probably the fact it was saturated with rich, creamery butter. But back then I wasn’t so health conscious.
Fast forward to recent years, I’ve discovered I could love Brussels Sprouts just as much without all the butter (or oil) for that matter. It just takes a little bit of cooking love. Add in a bit of olive oil, some garlic and any other favorite seasoning to get these little balls rolling with good flavor.
- 2-3 cups brussels sprouts (washed, stemmed, sliced)
- 1 Tbsp olive oil
- 1 tsp garlic, crushed
- sprinkling of red pepper flakes
- Heat oil in pan for about 1 minute or two.
- Add crushed garlic and let saute in pan until softened, but not browned.
- Add brussel sprouts and coat well with oil/garlic.
- Cover and reduce heat to low.
- Cook until brussels sprouts bright green and lightly browned
Brussels Sprouts ~ a simple, tasty veggie side
Simply prepared, I wash and stem the sprouts and cut them in half, or quarters, if they are large. While they are drying, I prepare my pan with 1 Tablespoon of oil per 2-3 cups of sprouts. Then I add in crushed garlic and let it cook in the oil for about 3-5 minutes (softened enough to release good flavor, but not browned). I add the sprouts, coat them well in the oil/garlic, turn down the heat and cover until they are bright green and slightly browned. I like a little extra kick of flavor so I often dust with chili flakes. But I’ve found Zaatar, a middle Eastern seasoning of Thyme, lemon peel and sesame, or even Italian blend to work well).
These sprouts retain their natural good flavor, complemented by delicious seasoning and a bit of oil to add to a nice mouthfeel and outer texture that is crisper and golden due to the browning reaction. Love it when the outer leaves separate and get slightly crisp. The inner sprout is tender and delicious as well.
Lesson learned, sometimes our tastes change with time and sometimes its just a matter of finding the right way of preparing something to better suit your tastes. So give ’em a try!!