Did anyone else have less-than-desirable experiences with brussel sprouts as a child?Although my mom truly rocks at most everything she creates in the kitchen, I have to admit that brussel spouts just weren't her strong point. Those mini cabbage heads were boiled in water and served straight from the pot just as they were. Needless to say it wasn't the most popular side dish at the dinner table.
When I brought this topic up with a few of my friends though, I found that perhaps the unpalatable brussel sprout issue wasn't mom, but rather it was the prevailing method of cooking B-sprouts at the time. My girlfriends indicated they had the similar sprout experiences when they were growing up.
Moms: We don't blame you. You were victims of the time period. Let's move forward though: It's time to redeem yourselves.
I've found in recent years that I LOVE roasted brussel sprouts. Seasoned just right and slightly crispy on the outside, they're a wonderfully seasonal dish this time of year. While they're delightful on their own (as we had them for dinner tonight), they also make a great add-in to a meal-sized salad.
Tonight we tossed in a chopped sweet potato when we roasted our brussel spouts (leftover from Tuesday's soup). After the veggies roasted, Adam made a homemade Honey Mustard Garlic dressing to drizzle over the top. Bonus: The dressing is almost completely fat-free (and you'd never know it from the taste). It was definitely as good as it sounds--incredibly scrumptious!
Today, re-discover your love for brussel sprouts. Mom: This one's for you :)
Have you discovered a love for a food that you didn't like as a child?
Roasted Brussel Sprouts with Honey Mustard Garlic Dressing
(vinaigrette recipe from Moosewood Restaurant's Low-Fat Favorites)
Divine. That's all there is to say about this recipe. Simply divine.
Veggie Ingredients:
- 1 pound of brussel sprouts, halved
- Optional: 3 (very) small sweet potatoes, peeled and cubed
- a little drizzle of olive oil
- a little salt and pepper
Honey Mustard Garlic Dressing:
- 4 - 5 cloves of garlic, minced and sauteed in a tiny bit of olive oil (just to soften the bite of the raw garlic)
- 2 TBSP Dijon mustard
- 2 TBSP honey
- 3 TBSP cider vinegar
- 1/4 cup apple cider
- 1/4 tsp. salt
- ground black pepper to taste
Directions:
1) Preheat oven to 425 degrees and coat a baking pan with cooking spray.
2) Drizzle just a little olive oil over the brussel sprouts and sweet potatoes. Toss to coat, and season lightly with salt and pepper. Place veggies on baking sheet and roast for about 30 minutes, or until nicely browned and tender (stir the veggies after 20 minutes).
3) To prepare the dressing, whisk together the ingredients in a small bowl.
4) Drizzle a little dressing over individual servings of veggies.
I definitely DESPISED brussel sprouts as a child. Utter hatred. I used to try and wash them down with milk but that only mildly disguised their putrid flavor. As an adult? When they are made with the proper seasoning, I LOVE them! What were our parents thinking giving us these gross, plain brussel sprouts??? This recipe looks really great, definitely the way I like to eat them as a grown up. ;)
ReplyDeleteRoasting Brussels Sprouts are how I do. Unfortunately, it took me 22 years to get to that point.
ReplyDeleteThank you for the dressing idea - strangely enough I hadn't thought of that bit before. I love it! Happy Thursday, lady!
I've NEVER had brussel sprouts, in fact, I'm afraid to because of the negative connotations associated with them. I do like roast veg though...hm.
ReplyDeleteI feel the same way! Boiled brussels sprouts suck, roasted brussels sprouts rule! Here I had been thinking that they were awful for years and years, only to try them out again and find out that they are one of my all time favorite veggies!
ReplyDeleteDressing sounds excellent. Thanks for the recipe.
You know what? I never had brussels sprouts as a kid! I tried them at some point in the last few years or so and couldn't see what all the negative fuss was about - they tasted like a cross between broccoli and cabbage, two things I liked! That said, I've never tried cooking them myself. This must change soon, and I will arm myself with this awesome recipe! :)
ReplyDeleteOh, and I used to hate sweet potatoes, even up to a couple years ago. Now I love them as long as there aren't any marshmallows involved!
I never met a brussel sprout I didn't like, and this looks like no exception.
ReplyDeleteI can't remember a food I didn't like as a kid, except cooked spinach. I'd always swallow half and the rest would get stuck in my throat!
ReplyDeleteThe time for redeemable meal moments is now!!! This is my big chance....this recipe looks delish ...yum-o
ReplyDeleteLooks delicious! I love brussels sprouts anyway, but it's a great idea to throw sweet potatoes in the mix. Yum!
ReplyDeleteYummm does this ever look fantastic!! I'm right with you on the boiled brussels front (no. just no.) but roasted brussels are one of my fave!! They make my apartment smell a little funky for awhile, but it's worth it.
ReplyDeleteYum, I personally love brussel sprouts (i'm a weirdo, I know). This recipe sounds delicious :) Can't wait to give it a try!
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