A lesson on Brussels Sprouts...they're GOOD!

If you cook them right that is! My goal here is to get you started on the road to enjoying, if not loving, these funny little guys.

Brussels Sprouts are members of the brassica family of vegetables and happen to be amazingly, ridiculously, almost disgustingly good for you. Brussels sprouts are actually mini cabbages that grow on tall stalks. Thankfully we can find them sans-stalk (less work when you get home, but not by much) and it is admittedly kind of fun to buy a giant stalk of sprouts. Other members of this group of veggies are broccoli, arugula, beets and cabbage.

So let me try to sway you first with science. Brussels sprouts are really a nutrient powerhouse. One cup of sprouts (plain) has just 38 calories and has so many vitamins and minerals this would be a very tedious read if I listed them all. For short, here are some of them:

Lutein, Zeaxanthin, beta Carotene, phytosterols, Vitamin K, some Vitamin E, Vitamin A (664 IU!), Potassium (342 mg), Phosphorus, Magnesium, Iron, Calcium, Vitamin C (about 75 mg) and you will be glad to know that several components of brussels sprouts & their family members have been shown in studies to inhibit the growth of cancerous cells. (yay!)

As for why you don't like them, it's the sulphur. It is the high sulphur content that is in most of these vegetables that give them that distinctive odor and in most cases flavor that you may find off-putting. It may also be the texture if you cook them too long! So follow me to better buds...

Brussels Sprouts

1 package of sprouts (the tinier & more tightly closed the better)

2 Tbsp butter (for beginners) and 1 Tbsp Coconut oil or olive oil for the rest of you

First rinse your sprouts and slice off the discolored bottom, only a little slice though. You want to keep most of your sprout! Next slice them in half length wise. Throw them all into enough water to cover them and boil them 6-8 minutes (you can steam them also). You want them to turn BRIGHT green, but not get mushy.

Drain them out and while they're dripping heat your butter or coconut oil in a large saute pan. When it's hot enough to sizzle (test by tossing in a sprout leaf and make sure it sizzles at you) toss the sprouts in. Toss around to coat in your fat of choice and then let 'em sit on one side. You want to brown them, get 'em crispy! Flip and toss to brown other sides, letting them sit for a minute or two on each side. They will be browned as they are in my picture.

Keep the heat high and don't over cook. When they are mistreated for too long they will emit the sulphur compounds we don't like! Also, if you really are trying to like them and are starting from hate, add bacon. I'm not a bacon eater, so I don't know, but bacon eaters seem to be adamant that it makes everything taste better. So throw some pancetta into the pan and see what happens!

Please let me know if you try this and what your results were!