Sandy's Taste Test: Brussels Sprouts!

Posted by Sandy Gluck

I brought in Brussels sprouts on Friday, both on the stalk (they grow on stalks that are up to 4 feet tall), and cooked with a little bacon and apple. Talk about maligned vegetables! Who would think that such a small vegetable could be so polarizing. Love em, or hate em, people definitely have strong opinions. I'm guessing many of us grew up with sprouts boiled to death making them not all that appetizing. But these mini members of the brassica family (cabbage, broccoli, cauliflower to name a few) pack a nutritional wallop despite their diminutive size. Full of vitamin C, K, folate, fiber, and several B vitamins, Brussels sprouts also contain phytochemicals that may help protect against certain diseases. They are powerful! And, if you give them a chance, they taste good too.

Bacon and Brussels sprouts are a natural combo. Cut up a few strips of bacon and cook in a little oil until they begin to crisp up. Add sprouts that have had their core ends removed, been quartered and washed and let them cook until they begin to get golden. If they're cooking too quickly and not getting tender, add a little water. Season with salt, rosemary, and thyme and a couple of minutes before they're done, add a little diced peeled apple. Off the stove, add a splash of vinegar and you're all set. If you've got some cooked chestnuts, they make a great addition. Looking for other ideas for Brussels sprouts? Check out our Everyday Food's latest Fruit & Veggie Challenge.

And okay...I admit it, even when not overcooked Brussels sprouts can be a little smelly, so put a pot of water with some cinnamon, cloves, and citrus zest on the stove and let it simmer away while you cook the sprouts.

Comments

[Alexis T]

I am very PRO-Brussels sprouts! I love them!!! This recipe looks delish Sandy. Thanks!

[srgluck@earthlink.net]

Yay, score another for Brussels sprouts!