Tribute to Brussels Sprouts

I really love brussels sprouts (often called brussel sprouts). They are beautiful, delicious, and sadly underrated. If I had the choice between ice cream and brussels sprouts, I would, without question, choose brussel sprouts every time!

I’ve found that when many people think of brussels sprouts, they think of the bland, mushy food served in their elementary school cafeteria. These bad brussels sprout experiences have caused many otherwise accepting individuals to avoid them them at all costs. Some people even take this hatred a bit further. This guy’s disdain for brussels sprouts is so strong that he made an entire game based on squashing them before they enter your mouth and kill you.

While the game is pretty funny…I’m saddened by the fact that some people go out of their way to give these benevolent little brussels a bad name. I’m on a mission to show that brussels sprouts should be loved and cherished. I love brussels sprouts so much, that I went out of my way to photograph them. Now, look at this tasty little thing. Does it really look like something harmful or gross? For those of you who don’t think you like brussels sprouts, I recommend that you try them again.

One of the most common complaints about brussels sprouts is that they give off an unpleasant odor. This problem can be avoided by not overcooking them–an occurance that releases sulfur compounds, causing this unpleasant reaction.

Here is a quick and easy way to cook them:

-preheat oven to 400 degrees

-cut stems and slice brussel sprouts in half lengthwise

-combine olive oil, salt, pepper, lemon, and garlic

-place brussels on a baking sheet flat side down

-bake until outer leaves are browned

*The brussel sprouts will be crunchy and flaky on the outside (kinda like the phyllo dough in baklava) and soft and moist on the inside.

*Brussels sprouts are high in fiber, carbohydrates, potassium, iron, vitamins A and C, are fat free, and low in sodium. Please make them and eat them. They’re good and good for you.

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