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.
- 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
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.