Brussels Sprouts. Yuck.
Half of you are reading this and shaking your heads in disgust, right? You are the converted. You have tasted and fallen in love with Brussels Sprouts and your goal in life is to get every man, woman, and child on board with your miniature cabbage obsession. You are food jerks.
Meanwhile, the other of you are cool and I like you because you’re nodding in agreement at how yuck Brussels Sprouts are. Thanks for all of your support on this dark and disturbing topic.¹
B-Sprouts and I were in the middle of it for a long time. Like, epic battle status. I was all, “I’m a vegetarian and I will eat anything that grows from the earth” and “all vegetables are magic”. How irritating THAT must have been. But behind closed doors I loathed B-Sprouts. How dare a vegetable be so gross even when it’s been bathed in butter?
There was a lot of guilt around this whole situation, but I had tried IT ALL. Boiling, sauteing, stir-frying, and soaking in various liquids didn’t hide the bitter core of the baby vegetable. I gave up. I could get my Vitamin C, Vitamin K and Folate elsewhere.²
AND THEN THEY WERE ON SALE!
So being a blogger on a budget, I did some deep thinking about bitterness and gave them one final try.
I think I nailed it.
Here’s why they don’t suck:
- When a bitter vibe has been encountered in a b-sprout, one must attack it with both savory and sweet in a major way. Same idea my grandma had when she used to tell me to use salt instead of sugar to cut bitter coffee.
- Steaming these cabbage buds first allows them to soak up more of the marinade and cuts down on roasting time a.k.a burning time.
- Asian flavors make everything better, including potatoes.
The Recipe: Sesame & Brown Sugar
1/2 lb Brussels Sprouts, halved 1 tbsp Sesame Oil
1 Purple Onion, diced 2 tbsp Soy Sauce (or Liquid Aminos)
1 large Red Skin Potato, diced 1 tbsp Apple Cider Vinegar
1/2 tbs Garlic Puree 1 tbsp Truvia Brown Sugar Blend
1/2 Lemon (squeezed)
Preheat oven to 420° and prepare a baking sheet with foil and non-stick spray.
Add Sprouts, Potato, and Onion to a steamer (stove top or microwave) and cook for approx 2-5 minutes. Over steaming might result in a mushy end product.
In a large bowl, mix marinade ingredients until combined. Add steamed vegetable mixture and toss to coat. Spread on baking sheet, sprinkle with lemon juice, and roast for about 15 minutes or until golden brown.
Now go eat your vegetables.
¹ I’m only (half) joking. I am now reformed and enjoy the company of a sprout or two.
² Yes, they are healthy. Hooray.