Growing up, I believed brussels sprouts to be the devil’s fruit. Virtually inedible, sulphurous, gassy. If the wind was right, I had early warning they were on the menu from more than a block away. The hard green little cabbage wannabes topped my list of ‘if you can gag them down’ healthy foods.
According to history, brussels sprouts were eaten by Romans, before their civilization collapsed. I suspect barbarians simply left them in cartloads at the gates. Thinking they were cute, the Romans gorged on them until they were all bloated, woozy, nauseous and disoriented, and easily conquered.
Given they were named after a city in Belgium, for many years I held a personal grudge against all Belgians as being responsible for spreading them. I suspected they were some sort of revenge weapon, payback to the rest of Europe for being unable to resist any invasion for centuries.
It wasn’t until I was married, and they showed up uninvited for dinner one evening that I learned brussels sprouts were not supposed to be boiled interminably until they’d dissolved into an odorous grey glop. That was my mother’s doing. It turns out, overcooking releases the sulphurous compounds that made them so memorable. Mom did some great dishes. Brussels sprouts was not one.
Let me take this opportunity to publicly apologize to the Belgian people.
As fate would have it, being treated to a different upbringing than myself, my kids actually like brussels sprouts. Which, considering they are packed with nutrients and anti-cancer goodness, is not a bad thing.
However, for reasons that should be clear, my personal favorite serving suggestion for brussels sprouts, illustrated at the top of the page, is as a festive table decoration or centerpiece.
If you’re looking for a simple way to get them into the kids, I strongly suggest roasting them in the oven, which turns them a bit sweet.
Roasting pan or baking sheet, a large mixing bowl. Preheat the oven to 400 F / 204 C
- 3 Tbs olive oil
- 3/4 tsp salt and three shakes of pepper
- 1 1/2 pounds fresh brussels sprouts
How To Make:
- Wash and drain the sprouts. If they came on a stalk, take them off.
- Peel any yellow or discolored leaves from each sprout.
- Use a sharp knife to cut the stem and a small amount of the sprout bottom off.
- Cut the sprouts in half, top to bottom.
- Mix them in the bowl with oil, salt and pepper, coating them.
- Spread them on the baking pan, roast for 30 – 40 minutes, turning once with a spatula.
- Optional – sprinkle them with slivered almonds about 4 minutes before taking them out of the oven.