Trying out recipes to pass on to you.

brussels sprouts: no, you aren’t in trouble

Posted: August 31st, 2009 | Author: leah | Filed under: Uncategorized | Tags: | 7 Comments »

The weekend was ridiculously mild for the end of August making Saturday’s farmers market visit particularly lovely. Not only did the hubs come with me (!!!) but fall-ish produce items are starting to pop up. Early apples, butternut squash, and this week I saw brussels sprouts. I bought some potatoes, bread from Farrell Family as well as some of their amazing black olive tapenade. And of course, some brussels sprouts!

 I know, I know…sounds like something you have to eat when mom is mad at you. But I love these little guys. Not only are they nutrient BOMBS (huge amounts of vitamin C, folate, fiber and very low in calories and fat) they are a nice change in my opinion to the spinach or broccoli side veggie rut we can sometimes get stuck in. I tend to roast mine with a dab of olive oil, salt and pepper in the oven. They get fork tender but still taste “green.” Some of the leaves will fall off and crisp up almost like little chips. Delish! If you want to try this version, Ina Garten has a good recipe HERE.

What about you? Do you cook brussels sprouts or are they just a punishment? I’ve heard of some versions sauteed with bacon or pancetta that sound amazing. Could they be added to pasta? This week I’ll be sneaking them in along side chicken fried steak and gravy in place of the typical mashed potatoes. I figure if the hubs doesn’t like them, he can dip them in the gravy!

What veggie sides are a hit at your house? How do you shake up the broccoli / salad routine?


7 Comments on “brussels sprouts: no, you aren’t in trouble”

  1. 1 death_by_sharpie said at 1:53 pm on August 31st, 2009:

    I love brussels sprouts! They’re awesome with bacon, and I like to cut cooked sprouts in half, sprinkle them with some grated parmesan, and broil them for a few minutes until the cheese. Yum.

  2. 2 Sarah said at 2:12 pm on August 31st, 2009:

    how about roasted carrots…olive oil, sea salt, pepper, and cumin cut up and roasted 20 min or so at 400 degrees. mmmm good

  3. 3 Jenny said at 10:24 pm on August 31st, 2009:

    I LOVE brussel sprouts. Everything is better with bacon, in my humble opinion.
    Tonight went to LXI with Mom. It’s great-we need to go.
    Saturday is 8:45ish at Kilkenny’s. If Mike is still watching the game he can meet us later. Kris and Dan Guy will be there.
    Love you!
    JG

  4. 4 Natalie said at 9:39 am on September 1st, 2009:

    Yummy, I love brussel sprouts. I usually cut them in halves or quarters before roasting so they cook quickly and get brown and delicious on all sides.

    With fall approaching quickly, I’ll be making roasted veggies as one of my stand-by sides. White & sweet potatoes, butternut squash and (lots of) onions is one terrific combo.

  5. 5 leah said at 3:34 pm on September 1st, 2009:

    These ALL sound amazing! I’ll try to cut them smaller when I roast them this week. And soon I’ll have to try them sprinkled with parm like DBS suggested. Keep the suggestions coming!

  6. 6 briana said at 4:42 pm on September 2nd, 2009:

    ooooh bsprouts are one of my faves and i never ate them until a few years ago!!! i’ll boil them or roast them but i always eat them with jalapeno salt. mmmmmmmmm. a friend’s mom sautees them with bacon and apple..that’s how i was introduced to them. super yummy!

    we try and eat spinach AS MUCH as possible. with the garden though, we get the squash and zuch options so we do that a lot as well. i’m a huge broc fan (like one of my favorite foods) so i cook that with EVERYTHING. :)

  7. 7 Johanna said at 6:51 pm on September 2nd, 2009:

    I am ashamed, sort of, to admit that in 25 years, I have never eaten a brussels sprout. I didn’t even know what they looked like until I was 22. This is not a joke.
    Maybe sometime soon, I’ll get some and roast them in the pan with the potatoes under my next roast chicken, like Laurie Colwin would have done.


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