The Misunderstood Brussel Sprout
I Don't Think We Need To Ask Her Any Questions
Aren't They Cute?
Did I Hear You Say You Wanted More?
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Make Friends With This Cancer Fighter!
Tomato, Tomatoes, Brussel, Brussels, whatever.
This stinky veggie should be your best buddy as you gobble them up! Troube is, most of us can't get past the gasy smell. I hope the brined soaked, roasted Brussels sprout recipe will change your mind. It's cold bath in salt water takes away some of the smell when cooking, and adds tons of flavor. The mustard seeds complete the dance of flavor on your tongue.
I'm not certain, but I'm bettin' you'll be back for more!
First, a little info about our cancer fighting friend. Brussels Sprouts were named after the capital of Belgium where it is said they were first grown. We can blame the French if you don't like them even after trying this recipe, as it was the French settlers in Louisiana who brought them to America. Now, they are mostly grown in California, which is a good distance from Florida, and that means I can't smell them here.
Brussels sprouts look like tiny heads of cabbage and for me, that's where the admiration ended until recently.
Like cabbage, they can be very gasy in smell and flavor if they are over-cooked. Under-cook them and you end up with cute little hard rocks. Members of the cruciferous vegetable family, you just can't get any better source of antioxidants such as vitamin C and beta-carotene (vitamin A), as well as those important but seldom thought about nitrogen compounds called indoles which may reduce the risk of certain cancers.
That's a good reason to fall in love with the Brussels sprout, but you have to sniff past the smell; ok, maybe the way it looks, and the fact that it's kind of hard when you cook them improperly. I do that frequently. Ok, forget it. Just hold your nose, look away, and dive in.
When selecting brussel sprouts, choose those that are bright green in color. Fresh Brussels sprouts should be chilled. You definitely don't want to eat the older ones, talk about stink! They're like eating smelly rubber tires.
I'm probably turning you off so much you won't even try the recipe, but I'm just on the same page with you about how hard it is to talk yourself into it. I promise, I've been there for years.
This recipe will change your mind.
If you purchase them, but can't talk yourself into cooking them right away, store them unwashed and untrimmed. Those outer leaves protect the young more tender centers. Then, when you're brave, trim the leaves, and proceed. You might want to open the windows for fresh air. Teasing. (or not)
Preparation
Remove any yellow or wilted outer leaves. Trim stem ends, BUT be careful not to trim stems even with the bottoms because all the little darlin's will come apart while cooking.
Here's the secret: If you cut a very shallow "x" in the base with a small, sharp knife, the heat will travel all the way through the cute little cabbage and become tender. All those years of tough sprouts and I just recently learned that trick.
There are many ways to prepare the stinkers, but if you do this one, you'll decide whether you want to know more, or not.
Some people eat steamed sprouts cut in half, using them as dippers for onion dips, etc. Personally, if they do that, I wouldn't stand too close, as they do cause an interesting breath smell. MMMMM.
Actually, the following recipe is the only way I will eat them, and only because they're good for me.
Just thought I'd share, in case you're a member of the "I Love Brussels Sprouts" club.
Ingredients for the Brine Soak:
- 1/2 c Kosher Salt
- 8 cups cold water
Force their heads under the brine soak with a plate, and soak them for 1 hour, room temperature.
Ingredients for Roasting
- 1 1/2 lbs Brussels Sprouts
- 1/4 c olive oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon kosher salt
Procedure:
- Drain Brussels sprouts, do not rinse. In pan, toss Brussels sprouts with olive oil until coated. Roast them, uncovered in 350F oven for about 25 minutes until tender. Stir them or toss them gently at least once during cooking time.
- While they're cooking, heat a skillet and scatter the mustard seeds in it over medium - low heat about 5 minutes or until seeds are lightly toasted, shaking skillet frequently.
- Remove seeds from skillet and crush them slightly. Add the crushed seeds, cracked pepper and kosher salt to tops of Brussels sprouts. Toss well, and, uh, enjoy.
You will. You can trust me.
And The Winner Is...
I am totally in love with the Brussels Sprout and Want More Recipes
See results without votingComments
Hi Ivorwen, I'll do that!! =))
Mmmmmmmm, I love brussel sprouts! I simply boil them till they are soft, drain them, slice them in half, throw them in a bowl and add butter and salt. Yummy!
Your recipe sounds great, so I will definitely bookmark this hub and give it a try.
Thanks!
Hi Trish, I will try your way as well. thank you!!! glad you're a supporter of the little stinkers, they are VERY healthy for us. sigh, typical that anything good for us has to be wrapped in something unpleasant. LOL
Anything I can do to eat healthy! even if it means eating spinach, or all those nasty green things. Problem is, I eat the wrong things with it, mashed potatoes w/butter, a nice fat greasy burger, whatever LOL
Oh I know, like drinking a diet coke with a candy bar. But, hey, saving calories is saving....LOL Still, good amount of greens covers a multitude of sins.. in my book anyway. haaha
Speaking of diet, I have used sweet 'n low in my coffee since I was a teenager. It goes well with a huge piece of apple pie :)
trish, we're talkin' the same language...As I eat mashed potatoes n gravy I drink unsweetened green tea, for health of course. and If I go for a walk, afterwards, I treat myself to chocolate chip cookies. it's only fair.
and what are we doing up so early....i'm about to eat breakfast...extra butter on the biscuit. but no sugar in my green tea, it's not healthy
Brussel sprouts are my favourite vegetable! i'm always delighted when they come into season. I generally steam mine for a few minutes then eat them whilst they're still quite firm. The kids despise them, but my fella likes them just as much as me, and we've been known to fight over the last one!
Hi Amanda!! I've only recently grown to respect them, and am CLOSE to developing a taste for them, maybe, in a way, sorta. =)))) YOU ARE probably reaping huge health benefits from these babies!!
I adore brussels sprouts! I'm the only one in my family who will eat them, but that means when I do cook them I get ALL of them. :)
I can hardly wait to try your recipe. Sounds yummy.
You are the best cook marisue.
More recipes please. The jury's out - indecision mode. I'm for things that are good for you, but this is one vegetable I have trouble with. So spicing them up sounds good.
I am not really a big fan of brussels sprout, but I will try your recipe and see if it'll convert me. :-)
Hi Pam!! thank you!!! Desperation made me try new things...LOL and by the way, have you begun your Spring Planting? I bet you can't wait to do that garden!! YUM, picking canning is lots of work, but it feels so good to see all the results on the shelves. =)) come back soon--
Hi Elynjo, I hear ya about being timid, but I do think you'll begin to like them a little this way....I hope, 'cuz they are really good for us. sigh. =))
Hi Jewels, I have a "fried" version of sprouts, I'll put that up soon, I know it's hard to like these stinkies, but when you do, it's a great conversion. I'm still working on it myself but do feel better and can even eat steamed ones as a dipper with sourcream dips, but it sure is hard to replace that with other veggies, to me. Still, it's worth it for health benefits. =))
I got my seeds out today, I'm going to put peas and chard and some onions in this week, but wait for after Mother's Day to put bedding plants out. We put in two pears last month, so now we have apples and pears both. I want to put cherry trees in too.
I love spring. I was thinking about trying to grow some brussels sprouts. Maybe just a couple of plants.
Great Hub on brussel sprouts marisue! I love them and that roasted receipe looks awesome! Can't wait to try it :)
Pam, that sounds so good. I can't wait to get to Okla and work on our garden, you are growing great food, helping you be less dependent on what may soon not be so easily available...we feel it in our bones!! I think the brussel plant is unusual and beautiful....keep us posted on "how your garden grows!!!" =))
Hi Darlene, I hope you like it, most people do, or at least enough to eat it!! =))
You know what? I have never tried brussel sprouts. I am printing of this recipe as I type this and am going to try it tomorrow. I love roasted veggies and will probably like this recipe! Thanks for giving me the courage to try them. :)
Hi girly_girl09!!! Thank you for traveling thru some of my hubs...I do hope you like this, I think the brine soak really pays off. let me know!!! =))
Hi, thank you, sounds good to me and I'll definitely try it. I've often stir fried brussels (cut in half) and enjoy them.
My whole family loves brussel sprouts, including my teenage daughter.
I am looking forward to trying the recipe.
I like my sprouts, but not in huge doses! We steam them and have them with roast beef, yorkshire puddings, roast potatoes and gravy. Yummy!
I didn't begin eating them until was in my late 20's. One of those foods you have to grow up to learn to eat. i enjoy them now and can't wait to try these.
Hi RGraf, I hope you love them and I bet you will!! Thanks and let me know...=))
Just visited the local farmers' market and have this fun video recipe for "Blackened Brussel Sprouts with Meyer Lemons, Shallots, and Garlic." Yum... check it out:
Ivorwen 3 years ago
My family loves brussels sprouts and they grow well in my area! Please share more.