Befriend Brussels Sprouts With These Recipes

They’re not sauteed carrots or an easy salad, but with a much deeper and rich flavor, especially when cooked right, Brussels sprouts could be the new favorite of your family. If you’re looking to saute up a quick, easy and healthy vegetable, try substituting in Brussels sprouts one night a week. Your table guests might decide they like these green machines a little more after this recipe. 

At many farmers markets, Brussels sprouts can come already trimmed or still on the stalk. They’re actually much healthier than they look, accounting for more than a quarter of calorie intake as protein nutrition. Brussels sprouts are also naturally high in vitamin A, potassium, calcium and fiber. 

However, the common complaint is the taste. And texture. When served incorrectly, these pretty little greens can turn into a mushy mixture. 

Optimal cooking techniques are either baking or sauteing to fulfill taste and texture blends. Brussels sprouts just seem to taste better when they’re heated, sauteed and a little crispy on the outside with a tender-to-the-bite inside.

With this method, they can be served as a clever side dish, atop a salad or even within quiche and pasta medleys. The possibilities are endless. The trick is, as with all food, preparing it correctly. Here’s your no-fools guide.

Ingredients:

• 1 pound of Brussels sprouts, trimmed and halved
• Butter
• Salt/pepper
• Any additional spices you enjoy

Directions: Saute the rinsed and halved Brussels sprouts in butter, salt and pepper for five to seven minutes. Toss to help the caramelization process. Your nose will know when they’re ready—the smell will be contagiously yummy. An ideal finish will be crispy on the outside, including brown caramelization with soft-to-the-bite inner layers. (See photos).

Serve up Brussels sprouts in a new and innovative way to give a taste teaser to any naysayer. Their heart and health just might thank you later.