My college roommate Maggie was obsessed with brussels sprouts, I on the other hand thought she was gross. And not just like “oooo gross”, but like “oh my gosh, how the heck can you eat those nasty, smelly things… gross”.
Me and the “sprout eating” weirdo
Seriously, she would buy them in a can, pour them into a bowl, toss them in the microwave for a few minutes and then proceed to chow down! I couldn’t get past the smell and no matter how many times she tried to get me to eat one (sometimes trying to spoon feed me like a 3 year old), I would lock my lips together and turn my head in refusal.
Who the hell likes brussels sprouts? Maggie was the only one I knew.
Well, fast forward it to some years later (uh hum, 6) and this is what ends up on our plate on a weekly basis.
Turns out I don’t hate brussels sprouts at all and believe it or not I actually LOVE them! In hindsight perhaps if I had just tried them back in school I would have started eating them from a can too… okay probably not.
I also happen to be a picky brussels sprouts eater:
- They have to be quarters (halved isn’t good enough)
- They have to be fresh (not frozen and DEFINITELY not canned)
- They have to be grilled, baked or sauteed (steamed or boiled is out of the question)
- And garlic is a must.
Why quartered? Because otherwise they’re too mushy in the middle and I don’t like the texture. Quartered allows them to brown on all edges and gives a bit of a crispier texture.How did I go from being a ridiculous, jaw-locking 3 year old to a brussels sprout addict?
I learned about them! And their benefits outweighed all the reasons I had to avoid them. Damn, I hate when that happens. Not to mention Dan LOVES them and asks for them all the time.
Eventually I just had to bite the sprout, I guess you could say.
What are the benefits of brussels sprouts?
Holy macaroni… tons!
- Cancer fighting: They contain phytonutrients called glucosinolates which are thought to fight cancer… these gluco… (whatevers) are also responsible for that classic dirty smell let out when you cook them.
- Dexoifying: Another long named compound, Isothiocyanates are a by-product from the glucosinolates and are responsible for triggering the liver to produce detoxifying compounds which aid in helping the body get rid of carcinogenic substances! Double score for anti-cancer health!
- Fight colds: brussels sprouts have a high dose of Vitamin A which helps to boost up the immune system and promotes healthy skin.
- Extra “oomph” of sprouts: They are high in fiber, vitamin C and folate. All of which are important for weight loss, metabolism and all together a healthy life.
Tips On Keeping Brussels Sprouts:
When buying sprouts look for hard, bright green heads with tightly packed leaves.
From everything I have read it’s okay to store them in an air tight container (in the fridge) for up to 3-days. To be honest, we keep ours for up to 6 days before we eat them. But we’ll stick to the literature’s recommendations.
How to roast: Spread on a baking sheet and toss with a bit of olive oil, garlic, basil, oregano, salt and pepper. Cook in the oven at 425 for around 20-30 minutes. Tossing occasionally until brown and tender.
Questions:
- Have you ever avoided trying a food?
- What vegetable do you like the most? The least?
- Do you like brussels sprouts?
Baklava Inspired Pizza Burrito! (Vegan)
{ 3 comments… read them below or add one }
I LOVE brussels sprouts! Great tips for preparing them.
I HATE brussels sprouts – but they look pretty good in your pictures… perhaps they’ll be one of the things I come round to as well!
give them a shot! You might be surprised. It’s all about how they’re prepared!