Hate Brussels Sprouts? Let’s change that! I’ve always hated Brussels Sprouts, but now, not these; sweet, sour, smokey, cheesy and roasted!
I Hate Brussels Sprouts
I have never been a fan of these miniature looking cabbage balls, particularly when they are boiled, or swimming in butter. Yuk!
They made the entire house stink while boiling away in water.
Not salt, pepper or butter seemed to erase the smell from my nostrils.
But that was the only way I had been served them while growing up.
Once a year for Thanksgiving, while enjoying large family gatherings, I made certain to put just one on my plate. But that has all changed!
Yes I Used To Hate Cabbage Too
Let’s be honest; Brussels Sprouts are really just mini cabbage balls, with pretty much the same smell and taste.
Sure, I have always enjoyed a good cole slaw, especially with lots of lemon, honey, garlic and olive oil as the dressing.
If the mayonnaise in the cole slaw was Homemade Mayonnaise, I liked that too, mostly because it was really just lemon and olive oil.
Once I discovered that by putting a variety of umami flavors on these crusiforuses, sudden their flavor seemed to change.
Still smells when cooking, but definitely an improvement from those boiled balls I had as a kid.
But Not These!
Something delicious seems to happen to vegetables when they are roasted, which is especially true of Brussels Sprouts.
The outer layer takes on a golden, crunchy texture while the inside becomes tender and sweet. Yes, sweet!
An almost nutty flavor then emerges. Toss the sprouts in a few ingredients that are both a little sweet, a little spicy and a hint of smoky and suddenly these little rascals are transformed!
Who would have thought!
Brussels Sprouts For Kids
I never expected that the little ones would like my new way of fixing Brussels sprouts, but they did, and now they ask for them throughout the year!
It helps to get the children involved in the cooking of veggies because they seem more invested in the process.
Somehow, when they get to see the transformation, become part of the preparation, they are quick to want them often.
These Brussels Sprouts Are Kid Friendly And Adult Healthy
My granddaughter helped me prepare what she first thought was lettuce.
Surely they look like lettuce, but when I emptied an entire mound of the Brussels sprouts she was soon to love, her eyes were bright with wonder!
It doesn’t hurt that these little tightly bundles layers of leaves are loaded with nutrition.
Of course these green sprouts are full of fiber, most cruciferous are, but there’s another important nutrition in them, especially for some adults.
- Lemon juice
- Olive oil
- Maple syrup
- Spicy mustard
- Coarse salt
- Smoked paprika
- Garlic cloves
- Grated cheese
- Brussels sprouts
- Cutting board
- Chopping knife
- Cookie sheets
- Mixing bowl
- Wire whisk
Other Brussels Sprouts And Cabbage Recipes To Love
Whether giant green balls of cabbage or tiny miniature green balls, with the same flavor, I’ve created recipes to love both.
And no, I no longer hate Brussels Sprouts or cabbage!
- Apple Salad Cabbage Bowls – are a take on the favored Waldorf Apple salad with walnuts, raisins and served in cabbage leaf. Healthy, delicious!
- Healthy Turkey Stuffed Cabbage Rolls – are the best appetizer or side dish you will make from leftover turkey, barley or rice, dried fruit and spicy nuts.
- Brussels Sprout Onion Jam Sliders – are quick roasted sprouts in olive oil and herbs, stacked onto a skewer with bacon, Brie and onion jam!
I Hate Brussels Sprouts – But Not These
- 1/2 cup Lemon juice
- 1/4 cup Olive oil plus 1 tbsp for the pan
- 1/4 cup Maple syrup
- 1 tbsp Spicy mustard
- 1 tsp Coarse salt or to taste
- 1/2 tsp Smoked paprika homemade
- 2 Garlic cloves
- 1/4 cup Grated Pecorino cheese
- 2 cups Fresh Brussels sprouts
- Preheat oven to 400 degrees. Brush 1 tablespoon of olive oil onto a cookie sheet or rimmed baking pan.
- In a large mixing bowl, crush the garlic, add the lemon juice, oil, maple syrup, mustard and cheese.Whisk until it emulsifies and looks creamy.
- Cut the Brussels sprouts in half, top to bottom and place in the bowl, tossing lightly in the lemon mixture.
- Sprinkle the salt and paprika and toss well.
- Spread out onto the prepared baking sheet.
- Roast until the edges begin to look golden and with a crisp edge, about 20 – 25 minutes. Serve.