I ended up throwing them away and deciding I don’t like brussell sprouts.
Last year we decided to try growing them – I don’t know why, just seemed like fun. Let me tell you there is a WORLD of difference between fresh Brussel sprouts and frozen. AND how they are prepared makes a huge difference too. Here is how we enjoy them . . .
1 bag fresh brussel sprouts (about 2 cups)
2 cloves garlic, chopped
splash of tamari (or low sodium soy sauce)
Step one: Preheat oven to 425. Saute the garlic in olive oil for two minutes. Add the brussel sprouts and saute for a few minutes.
Step two: If you are using a cast iron skillet (recommended) throw it in the oven and roast until the sprouts are crispy outside and tender inside – about 15 to 20 minutes. If you don’t have a cast iron skillet, transfer them to a foil lined cookie tray and roast.
Step three: Season with salt and pepper and a splash of tamari.
My son especially loves the crispy “leaves” that fall off the sprouts – he calls them crispies and gobbles them up, so if you are inclined pull a few of the outside leaves off before cooking to make your own “crispies.”
Give these a try – if you are sure your kids will turn up their noses, you need to “market” them better. How about telling them they are baby cabbages? Or try just the “crispies” like my son enjoys? You won’t know if they will eat them until you try, right? Need some more assistance getting your family (and yourself) to eat healthy foods? Then contact me and I’ll share with you the extra special deal I’m offering my newsletter subscribers for the Healthy Eating CAN be Easy program – it’s only for a few more days then it’s full price for everyone!