Incredible Vegetables: Brussels Sprouts
Oh, Brussels Sprouts, how I adore thee!
Sounds like the lyrics to some kind of vegetarian Christmas Carol, doesn’t it? Or some kind of Elizabethan sonnet. I really do love, love, love Brussels Sprouts, especially when they are roasted in the oven with a little olive oil & Kosher salt.
So how did we fall in love? I always had a little crush on these little round vegetables. But it was the time we spent together in London (circa 1996) that moved me from mild infatuation to deep, irresistable passion. The Brussels Sprouts that I ate in a small theater-district restaurant while on a two-week assignment for Big Consulting Company, were not the usual big, over-cooked, water-logged variety that we sometimes see stateside. They were tiny and tender and succulent. Parting from Heathrow was such sweet sorrow.
Back in the US, I soon found that I could replicate some of the ardor that I had experienced in that London eatery, right there in my own kitchen. The key was to find Brussels Sprouts on a stalk.
Aren’t they magnificent?
Check around your produce section to find this gem. They tend to show up in fall and winter. I bought this one for $3.99 at Stop & Shop. It’s a far better deal than Brussels Sprouts packaged in a cup. My husband always knows when I’ve found The Stalk because he hears me shriek in excitement from across the Produce Department.
The Fooducate Blog recently featured a post on Brussels Sprouts and gave a very good explanation of why most people don’t like them. Fooducate explains, “An overcooked Brussels sprout is mushy, bitter, and smells bad. This is because too much heat releases glucosinolate sinigrin, responsible for a stinky sulfurous odor and flavor.” Who knew?
My favorite recipe for Brussels Sprouts comes from Cooking Light.
Brussels Sprouts with Browned Garlic
6 cups trimmed Brussels sprouts, halved (about 2 pounds)
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
3 garlic cloves, thinly sliced
1 tablespoon fresh lemon juice
Preheat oven to 425 degrees. Combine the Brussels sprouts, 1 1/2 teaspoons oil, salt, and pepper. Place sprouts mixture in a 13 X 9 inch baking dish coated with cooking spray.
Bake at 425 degrees for 25 minutes or until sprouts are crisp-tender. Keep warm.
Heat 1 1/2 teaspoons olive oil in a small skillet over medium-low heat. Add garlic, and cook for 3 minutes or until golden brown, stirring occasionally. Remove from heat; stir in juice. Add to sprouts mixture; toss well.
The best part about my love affair with Brussels Sprouts is that there is no guilt: they score a 94 on the NuVal scale.
My children will not touch these suckers. More for Mommy!!! My husband is not a huge fan either, although he will munch on a few, just to see if the ecstasy is contagious.
One word of caution: Brussels Sprouts do leave a certain, traceable aroma in your kitchen after roasting. Last night, while my husband was working late, I roasted up a big batch for today’s blog post. When my husband came home, he knew. “Honey, tell the truth. Have you been cooking Brussels Sprouts again?” I was caught in the act.
Question of the Day
What fruits or vegetables are you passionate about?
Posted by: Melissa 19 comments
Posted in: Brussels Sprouts, Incredible Vegetables
Tags: Incredible Vegetables
on Dec 17th, 2009 at 8:35 am
I’m also passionate about brussel sprouts. As well as apples, spinach, kiwis, and sweet potatoes (is that a vegetable? not sure.)
on Dec 17th, 2009 at 8:53 am
Yum! I love Brussels sprouts! Roasting them like that is my favorite way to eat them.
on Dec 17th, 2009 at 9:04 am
My favorites are squash – Kabocha or Butternut specifically, and radishes when they are roasted ohhh and roasted asparagus too
on Dec 17th, 2009 at 9:22 am
Brussel sprouts are one of my favorites too. I don’t know why some people despise them-like my hubs:) Love the garlic touch!
on Dec 17th, 2009 at 9:30 am
I luv those little critters too!
Enjoy!
on Dec 17th, 2009 at 9:42 am
Sometimes I get cravings for roasted brussel sprouts. It’s one craving I can give in to everytime!
on Dec 17th, 2009 at 10:45 am
I just tried Brussels sprouts for the first time last month. I love them and will for sure try the way you cook them.
When you buy them on the stalk how to do prepare them? Just break them off the stalk?
on Dec 17th, 2009 at 11:41 am
Brussels and sweet potatoes have my heart
on Dec 17th, 2009 at 2:05 pm
This is one of those things I’ve never tried. Your recipe looks so easy, and you are so convincing that I may actually like them! Next time I see them in the store I’m going to pick some up. That stalk is amazing – I’ve never seen anything like it.
on Dec 17th, 2009 at 5:06 pm
I love brussel sprouts too!! yum… asparagus is a close second!
on Dec 17th, 2009 at 6:44 pm
Social comments and analytics for this post…
This post was mentioned on Twitter by MelisaNutrition: My favorite recipe for Roasted Brussels Sprouts. http://tinyurl.com/ylx7dhn Thanks to @cookinglight…
on Dec 18th, 2009 at 8:11 am
Haha, I love brussels sprouts! My favorite recipe sautees them in the pan with a little parmesan cheese at the end as a special treat. SO good! I’ll try this recipe next time
If you have a minute, check out my somersaults giveaway. I wonder what they’d score on the NuVal scale. They seem quite healthy (and they’re delicious!!).
on Dec 18th, 2009 at 11:10 am
Can’t wait to try your brussels sprouts! I love pears. I also love sweet potatoes, not mashed though, only sliced and baked. I try different variations of spices (and tossed with olive oil), my fav is a combo of cinnamon, nutmeg, and chili powder. Bake at 400 degrees for 20-25 mins until slightly soft.
on Dec 18th, 2009 at 10:23 pm
94!? I’d think at least a 96 or 97! I love brussel’s sprouts. I’m passionate about potatoes, squash, tomatoes, papaya, coconut, and raspberries. Mmm!
on Dec 18th, 2009 at 10:24 pm
94!? I’d think at least a 96 or 97! I love brussel’s sprouts. I’m passionate about potatoes, squash, tomatoes, papaya, coconut, and raspberries. Mmm!
on Dec 18th, 2009 at 10:25 pm
Oops, sorry!
on Dec 22nd, 2009 at 12:24 pm
My hubby HATES when I cook brussels sprouts for the same reason! He always comes in, sniffs, and says, Uh oh – brussels sprouts for dinner. But I love them
.
on Dec 30th, 2009 at 10:57 am
I never knew I like brussel sprouts until I actually tried them! I love them roasted. I also will shred them, and pan saute with a little coconut oil,salt,and pepper, and top with dried cranberries. Num!
on Jan 22nd, 2010 at 4:32 am
What a great resource!