Don’t Fear the Brussel Sprout: An Easy Side Dish Recipe
I’m not exactly sure why, but brussel sprouts somehow earned the reputation of the vegetable most feared by children everywhere. Threats of cleaning your plate before dessert have done a disservice to one of my favorite vegetables.
Another problem, alluded to in a comment in Ali’s post yesterday is that many people don’t quite know how to cook them. I was telling a friend recently how I typically cook these mini-cabages and she asked me, “You don’t boil them first?”
I gasped. Why would anyone do that to a vegetable? The truth is, save for potatoes that I intend to mash, I never boil my veggies. It’s a sure way to lose nutrients and flavor. Since brussel sprouts are in season in my area, (if you don’t see it listed on your local calendar, check the availability of cabbage), I cooked some up a side dish last night. In the spirit of keeping it simple, here’s the easy way I roast my brussels:
