Poor Brussels sprouts get no lovin’! Or maybe just not enough. I find that people either totally adore them or completely detest them, but usually it’s the latter.
This Thanksgiving I made Roast Brussels Sprouts and Shredded Brussel Sprouts with Lemon and Poppy Seeds believing that my best friend’s veggie loving boyfriend would be thrilled. Not so much. The only vegetable dish that he refused to eat? You guessed it_ the Brussels sprouts. He recounted a story of his parents making him sit at the dinner table once for hours after a meal ended, not allowing him to get up from the table until he ate his overcooked and bland Brussies.
While that may be extreme, it’s no wonder kids end up hating certain veggies. You have to occasionally jazz them up or do something to make them more appealing or risk what can be lifetime aversions. Today’s Brussels sprouts recipe is one that can hopefully prevent all of that. Not only does the final product smell amazing, they taste even better.
No more tasteless boiled sprouts that turn a murky green. These roasted orbs turn golden, get a rich flavor in the oven and will finally give this oft maligned veggie the lovin’ it deserves.