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. Potatoes, 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.
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
Optional: soy sauce, balsamic vinegar
WHAT YOU DO
- Blanch (boil in water for 2/3 minutes) the sprouts whole in salted water. Turn on the oven to 400 degrees
- Strain the sprouts and cut off woody stock (the bottom) and cut in half.
- Place them on a sheet pan covered in foil (because who really wants to scrub) toss with olive oil and salt.*
- Put the pan in the oven occasionally stirring with a wooden spoon to ensure even roasting.
- Remove when they look like they are about to burn about 10-15 minutes.
- Serve! They taste delicious just like this but you can put them in salads, toss them with cooked bacon, parmesean, or dried cranberries.
*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!