Growing up, I would not eat Brussels sprouts. Someone told me they tasted horrible, so I avoided them all together. It wasn’t until I was an adult that I tasted my first Brussels sprout. I quickly began to appreciate this vegetable and now I absolutely love them. (Not to mention, I think they are the cutest of all vegetables, because they look like mini cabbages!)
Brussels Sprouts are part of the cabbage family. They are rich in vitamin A, vitamin C, potassium and fiber. Unlike most vegetables, they are also high in protein. Brussels sprouts are one of the richest vegetables with cancer-inhibiting elements.
Basic Cooking Instructions:
Cut tough ends off the sprouts and remove loose outer leaves. Make a little cross in the end. This will help the sprouts cook more evenly. Steam for 5 to 10 minutes until just tender. DO NOT OVERCOOK! Transfer to a heated serving dish and top with a pat of butter. An alternate method is to cut the sprouts lengthwise into quarters, steam them about 1 minute and then saute in a mixture of butter and olive oil
You can also toss the sprouts with olive oil, salt, and pepper, and bake them in a 425°F oven for approximately 30 minutes.
- Overcooking Brussels Sprouts will give them a bitter taste, especially if boiling them. Watch the cooking times closely.
- The best-tasting Brussels sprouts are small, firm, and bright green. The leaves should be tight and compact; otherwise, they’re past their prime. Buying them in a uniform size will help them cook more evenly.
- To remove insects from organic sprouts, soak thirty minutes in water to which 2 tablespoons of salt and vinegar have been added. Rinse well and cook as desired.
- If you are roasting sprouts, cut them in half to insure cooking evenly.
- Store unwashed Brussels sprouts in an airtight container in the refrigerator. Use within three or four days.
Must Try Recipes:
If you want to experiment with Brussels Sprouts or turn your “Sprouts-hating” family into one that begs you to make Brussels Sprouts every night, you will want to try one of these recipes!
Roasted Brussels Sprouts and Bacon from Nom Nom Paleo
Balsamic Roasted Brussels Sprouts from the Detoxinista
Paleo Apple Pecan Brussels Sprouts from Ancestral Chef
Carmelized Brussels Sprouts with Lemon from Martha Stewart