Raise your hand if you hate Brussels Sprouts! Let’s change that!
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!
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, get to see their transformation and are quick to want them often.
- 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
I Hate Brussels Sprouts – But Not These
- Lemon juice – 1/2 cup
- Olive oil – 1/4 cup, plus 1 tbsp for the pan
- Maple syrup – 1/4 cup
- Spicy mustard – 1 tbsp
- Coarse salt – 1 tsp or to taste
- Smoked paprika – 1/2 tsp
- Garlic cloves – 2
- Grated Pecorino cheese – 1/4 cup
- Brussels sprouts – 2 cups, fresh
- Preheat oven to 400 degrees. Brush 1 tablespoon of olive oil onto a cookie sheet.
- 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 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 for a crisp edge, about 20 – 25 minutes. Serve.