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.
Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for 20 minutes or until soft and browned.
Want another way?
Using a mandolin, slice the cleaned, halved Brussels sprouts. The finished will look shredded.
(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. )
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.
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.