New Year’s Resolutions And Brussel Sprouts

7 01 2010

A Southern Favorite

They say 94% of us don’t keep our new year’s resolutions. And I do not usually happen to be one of those disciplined 6% who keeps them. So this year, I decided to resolve something more fun, that I’m much more likely to keep.

So my new year’s resolution is to cook more. In a house with just two little people, and busy people at that, we eat out almost every night, I’m ashamed to admit.

So I jumped in with a bang. We’ve had Turkey Burgers with Hawaiian salt (thanks, Becky!), Lemon Chicken, Black Bean Soup, Marinaded Pork Tenderloin… and last night, for the first time ever I’m ashamed to admit, I made brussel sprouts.

I know, I know. I call myself a Southerner. But I’d never even had, let alone made brussel sprouts. Can you believe that?

So, what is a girl to do when trying to make something so alien to my boring reprotiore? Wikipedia it!

So, for those of you who might have been hiding out there, afraid of these cute little green veggie balls, here’s what I found out.

  • The brussel sprout is a member of the cabbage family.
  • The smaller the sprout, the more tender.
  • When purchasing, choose small, bright green sprouts with compact heads (try and make sure they’re all the same size so they’ll cook evenly).
  • Trim the stem ends, then cut an X at the base of the stem end so the heat can get into the center of the sprout and cook more quickly. Sprouts should take about 10 minutes until a bright, intense green. When they are done, they should pierce easily with a fork.
  • You can toss a few thick chunks of bread in the water if you don’t care for the smell of them cooking.
  • Don’t use an acidic ingredient, such as lemon juice, as it will turn them a gray color. But garlic, scallions or ginger goes well with the flavor.
  • They are yummy halved or quartered and added to a crisp salad with your tomatoes, peppers, and a vinegrette.

And here’s the simple recipe we tried. A healthy New Year’s Resolution!

Preheat oven to 375 degrees. Wash 4 cups fresh sprouts. Combine with one tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Roast on baking sheet for about 30 minutes. Shake the tray every 7 or 8 minutes to turn. Take them out of the oven, and toss in a small handful of sliced toasted almonds. Yum!

A funny quote from Miami Herald columnist, Dave Barry:

Remember when you were a child, and your mom wouldn’t let you leave the dinner table until you ate all your Brussels sprouts, and so you took your fork and mashed them into smaller and smaller pieces in hopes of eventually reducing them to individual Brussels-sprout molecules that would be absorbed into the atmosphere and disappear?




4 responses

7 01 2010

We love brussel sprouts! I hate that they have such a bad reputation. Thanks for the recipe….I usually just stir fry mine with a little chopped garlic and olive oil.

15 01 2010
Eat Your (Winter) Veggies! « Sweet Iced Tea

[…] Brussels sprouts […]

18 06 2010
Cabbages, Cabbages, Yum, Yum, Yum! Cabbages, Cabbages, Give Me Some! « Sweet Iced Tea

[…] super veggie. Cabbage is a relative of some of our other favorite green veggies – broccoli, brussels sprouts, kale, and collard […]

28 09 2010
Tuesday Tip: Cooking « Sweet Iced Tea

[…] cooking those tell-tale odorous dishes such as broccoli, cauliflower, or Brussels sprouts, toss a few thick chunks of bread into the water. The heartier the bread (think ryes and the like), […]

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