MAKE THIS MONTH: Bad Brussels Turned Good

Some vegetables have all the fun. Take kale’s recent rise to stardom, it’s everywhere! In smoothies, sautéed, salads people just can’t get enough. Well everyone besides the people who say it tastes like grass, but that’s another story. webmd_photo_of_vegetable_critter_menageriePotatoes, corn, and carrots all rank high in the hearts of Americans but do not have the same nutrients as green veggies.  The starches inside these vegetables make them sweet. Broccoli holds number one spot as a green vegetable but probably only because as a kid we were all tricked into eating the cute little trees. Then there are the forsaken ones like peas, turnips, and brussel sprouts that have haunted us since childhood. They kept picky eaters at the table for hours until their plates were clean. Yet often times tis not the fault of the vegetable but of the vegetable maker. Home cooks often take great care in proteins and leave produce boiled, bland, and soft. If prepared correctly brussel sprouts are a crucifirous delectation that will be the star of any plate.

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Brussel sprouts consistently make the number one most hated vegetable list. Yet thing tiny cabbage like spheres and kale are actually cousins; sharing the same family tree as broccoli, collard greens, and cauliflower. They contain folate and healthy levels of fiber and vitamins A and C. Folate is good for production of red blood cells, keeping your heart healthy, and reducing depression. Brussel sprouts are also particular good in the winter, with their season lasting late through the season. The stinky smell associated with them actually comes from their cancer fighting properties and can be avoided if you don’t over cook them.

So for this MAKE THIS MONTH I am here to defend brussel sprouts honor.

MAKE THIS MONTH: ROASTED BRUSSEL SPROUTS

WHAT YOU NEED

Brussel sprouts

Salt

Olive oil

Optional: soy sauce, balsamic vinegar

WHAT YOU DO

  1. Blanch (boil in water for 2/3 minutes) the sprouts whole in salted water. Turn on the oven to 400 degrees IMG_5594
  2. Strain the sprouts and cut off woody stock (the bottom) and cut in half. IMG_5595
  3. Place them on a sheet pan covered in foil (because who really wants to scrub) toss with olive oil and salt.*

    IMG_5596
    No need to dirty a bowl, just toss everything on the pan you will already have to clean.
  4. Put the pan in the oven occasionally stirring with a wooden spoon to ensure even roasting.
  5. Remove when they look like they are about to burn about 10-15 minutes.IMG_5599
  6. Serve! They taste delicious just like this but you can put them in salads, toss them with cooked bacon, parmesean, or dried cranberries.

    IMG_5600
    Here I tossed them with gluten free pasta and jarred Alfredo sauce. Quick and easy weeknight meal.

*This is where you can get fancy with your options. For different flavor, drizzle with either soy or balsamic and toss to coat before cooking. Be weary these two ingredients can cause the sprouts to burn quicker because of the sugars so keep a watchful eye.

So there you have it like Rihanna bad turned good. Or maybe like Rihanna they were just always so bad they were good. Unlike Rihanna it won’t take years and a good production team to unveil amazingness, just fifteen minutes and your very capable hands. So go ahead grab some brussel sprouts and give it a try!


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my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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