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Brussels sprouts might seem intimidating. And kind of like cheese, you can't rely on the smell. The taste is so much better! But, if Brussels sprouts are not cooked properly, they can be very unenjoyable. One time, my friend said he microwaved some frozen Brussels and actually enjoyed them- I almost don't believe him!
Brussels sprouts are a fairly simple veggie to prepare and enjoy! The best cooking methods are to roast, sauté, or air fry. And olive oil, butter, or bacon is a must!
Simply, brown some bacon. Then, slice 7-10 sprouts per person. For a crowd- you can use a food processor with a disc attachment to make the process faster. Next, use the bacon grease to sauté the sprouts. Finally, top with crumbled bacon and maybe add a sprinkle of cheese! Now, for some people - the darker, the better. I prefer a nice golden brown.
These sprouts may not have originated there, but Belgium is known for embracing them in the early 16th century. French settlers brought them to Louisiana around 1800.
♥ Rich in antioxidants
♥ Great source of omega-3 fatty acids
♥ Excellent source of vitamin A, C, K, folic acid, beta-carotene, iron, magnesium, and fiber
While they may look very similar, Brussels sprouts and baby cabbages are not even in the same family. Cabbage is the head of a plant that grows out of the ground. Brussels sprouts are buds that grow on a thick stalk. They are believed to be related to kale.
Though not necessary, you can soak sprouts for 10-20 minutes in water. This will help to make them more tender. Just be sure to dry thoroughly before cooking.
For a healthy side dish, these 2-ingredient sautéed Brussels sprouts are tender, caramelized, utterly delicious, and ready in less than 30 minutes!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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