I have been trying to figure out why brussel sprouts have developed such a bad reputation and I just don't understand! Everyone thinks poorly of them and I doubt they're a regular part of the menu in most houses. Heck, the first time I ever had them was as a married adult because my parents didn't like them! (I have since converted them) But they always interested me and one day I decided to be brave. I started with one recipe which snowballed into the next recipe and now I am sold and am ready to embrace brussel sprouts as a regular, "go to" veggie of choice.
So I'm going to walk you through my first two recipes. The first recipe, which is where I suggest you start if you have a "bad taste" in your mouth from trying them before (pun intended!) or if you have never had them and don't know what you think of them. Because the sprouts are sauteed, it leaves the nutrition packed in those little balls of joy but adds bacon and cheese...and really, what ISN'T good with bacon and cheese? With this first recipe, I have seen several brusssel sprouts haters already change their mind. Go on try it- I dare ya!
The second recipe is the brussel sprout in it's most simplest form, great for those who aren't turned off by sprouts when they are served well, but don't know how to bring out their flavor. With olive oil, salt, and pepper, the sweetness of the sprout mixes with the saltiness of the outside leaves and it is heaven. Mmmm...aaaand my mouth is watering.
Recipe #1: Shredded Sprouts Salad
- 2 cups whole brussel sprouts
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1tbsp butter
- 1 slice of bacon, fried and crumbled
- 1/2 oz grated asiago cheese
- 1tbsp balsamic vinegar
Begin by cutting the stems off of the brussels sprouts. Add sprouts to a food processor and pulse until sprouts are tiny shreds. (**although I attach my slicer and slice each sprout- I like them better this way) Do it manually so you can control the size of the shreds. You want some larger pieces and you don’t want them to be crumbs! Melt butter in a large skillet over medium heat. Add garlic and shredded sprouts, sprinkle with salt and pepper, and saute for about 5-7 minutes, or until sprouts are browning. Add vinegar while stirring and make sure sprouts are all coated. Saute for another 1-2 minutes. Remove and plate. Top with crumbled bacon and a small sprinkling of asiago cheese. Serve warm.
Recipe #2: Roasted Brussel Sprouts
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (salty like French fries) and serve immediately.