Veggie Therapy: From Disgusting to Delicious

“I’ll never make my kids eat veggies!”

It’s just not fair. Since childhood, we have condemned certain vegetables from our plates and vowed to never eat them again. To make matters worse, you were forbidden to leave the dinner table until your plate was clean; so sure, those veggies were looked upon as the enemy. But don’t blame the veggies – blame the preparation! When I was growing up, we boiled veggies such as brussels sprouts and asparagus until they were limp and void of color. Who wants to eat something with a slug-like texture and smells like your grandma’s house?    

Well, we have grown up and it is time to stop the hate! These veggies deserve a second chance. I was a veg-hater but I have learned to love again by means of my culinary sweetheart, Ina Garten (Barefoot Contessa) and her simple recipe for roasting vegetables.  Let’s look at one of the most hated of the childhood veggies – brussels sprouts. Sure, if you boil them to oblivion you create a soggy and bitter-tasting mini-cabbage; but roast them and you create a sweet, concentrated flavor with tons of vitamins left intact. I have converted several people with Ina’s recipe, so maybe it can help you. Let me show you how to do it.      

Roasted Brussels Sprouts
1 lb brussels sprouts, cleaned
2 tablespoons olive oil
1 ½ teaspoons kosher salt
1 teaspoon fresh cracked pepper     

Pre-heat oven to 425 degrees. Clean sprouts by trimming the bottom stem and removing the first few outer layers. Cut the sprouts in half and place on a baking sheet.      

Photos by Brent Boyd

Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes or until soft and browned.   

Roasted, yummy goodness

Want another way?
Using a mandolin, slice the cleaned, halved Brussels sprouts.  The finished will look shredded.   

Ming Lee says, "no cut finger!"

(Kitchen Mischief Word of Caution: Please use the safety guard. I know it seems less exciting and safe, but believe me, you will prefer the tip of your finger to stay intact. )   

Shaved and with all fingers accounted for!

Pre-heat a sauté pan over medium-high heat. Add a tablespoon of olive oil and tablespoon of butter. When butter is melted and bubbling, add shaved sprouts. Sauté with a sprinkle of salt and pepper until soft.         

Total cooking time is less than five minutes

These recipes make the sprouts sweeter and not so bitter. So open your heart and give these veggies a chance, they need your love too. They’ll love you back with good stuff that helps your liver…and after all those holiday parties, you probably need it.       

A healthy dinner of sauted brussels sprouts, roasted pork loin and other roasted veggies.


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7 Responses to “Veggie Therapy: From Disgusting to Delicious”

  1. Tess Says:

    We love brussel sprouts at our house, so we need to try the roasting very soon. We always saute them for color and then finish them in some chick stock. Your method seems even easier though. Yum!

  2. Sally Bone Says:

    Matthew, We love the roasted brussel sprouts and all sorts of other vegetables, roasted, too. I just recently roasted turnips – they turned sweet and tender.

    All this seems a long way from tapioca and cool whip!

    Brian gave me the lnk to your website and I am impressed.

  3. David Says:

    Ming Lee says “Matthew #1”!!

  4. Megann Says:

    We roasted brussel sprouts tonight. Yummie and easy (which is a must in my life!). We plan to try one dish meal next week. Sorry I’ve missed y’all
    this week at the gym. It’s been a week!!

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