Thursday, January 31, 2013

Bring on the sprouts (Brussels, that is)

Move on over, Kale. I think Brussels sprouts (another healthful Brassica vegetable) are starting to move into your circle as being a 'sexy' vegetable. Here is an article touting their foibles and virtues on the NPR website.

I confess that I also grew up only knowing Brussels sprouts as a vegetable 'cooked to death' and just darn awful tasting. I think I have mentioned before on this blog that my husband had to kindly 'shame me' into trying them again after we were first married. Well, I'm here to tell you that his tactics worked, and I'm glad they did. Brussels sprouts are now one of my favorite vegetables, year after year after year. They are fun to grow, and we always wait until after there has been a frost to harvest them (or buy more at our local farmers' markets) so they are sweeter tasting (like kale).

I'll have to keep paying attention for more Brussels sprouts recipes. Do you have a favorite way of eating them?

Where kale is more than decoration on my plate,

Diana Dyer, MS, RD


Dutch said...

I am planting brussel sprouts in my garden again this year. Love them.

Linda said...

I love them roasted with olive oil and a little sea salt.

Diana Dyer said...

We love them roasted, too. Plus earlier I posted a recipe for shredded Brusssels sprouts salad that was scrumptious!

Anonymous said...

Steam, then cool. Toss with EVOO, lemon juice and apple cider vinegar. Sprinkle to taste with garlic powder and/or sea salt.

Diana Dyer said...

I want some right now, with a smidgeon of both garlic powder and sea salt. Thanks for the suggestion. :)