I love vegetables. I mean, I really, really love them. Even as I’m writing this, I am munching on a bowl of steamed broccoli. I would even go so far as to say that I’m a vegophile. And then I looked up “vegophile” and was asked if I meant “viggophile” (I like Viggo Mortenson, but not enough to throw a “-phile” on the end). Then I viewed the Urban Dictionary definition. For the record, I like to eat veggies and do not have any sort of unnatural attraction to them, thank you very much.
If there were a vegetable of the year, I propose that 2012 is the year of the Brussels Sprout. And it’s not just because I love them, but every food magazine I read and food site I visit is using sprouts. Just in the last year have I discovered that I like love Brussels sprouts and I can’t get enough. Fortunately for me, the Mister is also a veggie lover and the boys think that “little cabbages” are, if nothing else, fun to pull apart. But why, just this last year, have I discovered my love? I blame the healthy green vegetables smear campaign.
You know what I’m talking about. Setting perfectly good vegetables up as the yucky patsy in the name of getting your kids to eat other, more innocuous veggies. As in, “Darling child, if you don’t want to eat your carrots, I would be happy to give you some (yucky) spinach instead.” The sad thing is, I even catch myself throwing green veg under the bus on occasion. The one I remember as a kid being the ultimate yuck was Brussels sprouts and to be honest, I think it’s still that way with people, adults and kids alike. I’m just glad I gave them a try or I’d be missing out. In addition to being sweet and crunchy, like most dark green veggies, Brussels sprouts are a good source of Vitamins A and C, iron, and protein.
Whether you’ve been eating them for years or never tried them, here’s a recipe for Brussels sprouts that’s pretty delicious. If you have tried them and hated them, I bet you ate them boiled into smush. I can’t think of any vegetable that tastes great way overcooked, but this is, unfortunately the way most people prepare Brussels sprouts. So try this instead: blanch the sprouts, then saute to caramelize. Way better.
This recipe is inspired by a recipe by Katharine Marsh from Tasting Table’s Sous Chef Series. Click the link for the original recipe and a great video on cooking Roasted Brussels Sprouts with Bacon, Caramelized Onions and Sage.