“Brussels sprouts?! Yuck!”
Those were my sentiments, as I’m sure most of yours as well, towards brussel sprouts as a child. Actually, to be honest, those feelings took me pretty far into adulthood as well. But as I have learned in my culinary journey, anything can be good if seasoned and prepared well. (Not saying my mother didn’t prepare them well, I’m sure her’s were delicious. I just wasn’t willing to give them a fair chance at the time because, well, they were brussel sprouts people!)
First of all, can we just talk about the fact that they are actually called “Brussels Sprouts” and not “Brussel Sprouts”?! Who knew about that extra “s” at the end?! Not me, my friend, not me. World rocked.
Members of the cabbage family, production of Brussels sprouts in the United States began in the 18th century, when French settlers brought them to Louisiana. Their highest producer to date is the Netherlands, where they’re probably served alongside raw herring or something different like that. Isn’t different such a nicer word than weird? Although now I’ve gone and said weird anyway, so you still know that was my initial word…I digress.
These little cruciferous veggies help lower cholesterol, prevent cancer, and aid proper thyroid function. So basically, as usual, your mom was right; eat your vegetables!
So, Mom, I hope you’re happy. Here’s a Brussels sprouts recipe that even kids will love, because they’re sweet, tangy, and crunchy and almost make you forget you’re eating veggie! I said almost, I’m not a magician….
Beauty & The Butcher’s Sweet Sprouts
- 1½ lbs brussels sprouts, halved
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 2 tbsp balsamic vinegar or 1 tbs balsamic glaze if you have it (trader joe’s makes an excellent one)
- 2 tsp honey
- Preheat oven to 425°.
- Line a baking sheet with aluminum foil or use a silicone baking mat.
- In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and black pepper to coat thoroughly.
- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes. Don’t freak out if some of the leaves get a little burnt, those crispy bits are the best part!
- Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. Or at least try, I set mine to cool on the stovetop and most of them were gone by the time dinner was ready…