Brussels sprouts may get a bad rap, partially due to their smell, but when cooked properly, ie. NOT steamed or boiled, they can be absolutely delicious! If you don't like them, chances are it's because someone ruined them during the cooking process. They can easily become a mushy, smelly mess!
Brussels sprouts are best roasted, fried, or sautéed. I highly recommend using olive oil, butter, and/or bacon. They can also be shredded to make a salad.
So, if you've had a bad experience- this is your sign. Give them another chance!
Also, remember: bacon makes everything better. Or absolutely, mouth-wateringly amazing!!!
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 them before cooking.
For a quick, easy, and delicious side dish- try these air fryer Brussels sprouts! Roasted on the outside, yet tender on the inside.
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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