Ah, the much maligned brussels sprout – the vegetable we love to hate! But it doesn’t have to be! As with many vegetables, many of us have had bad experiences in childhood with mushy, overcooked, bland brussels sprouts. And because they’re related to the cabbage family, they have a sulfurous stinky smell if they’re cooked too long. Doesn’t sound like something worth eating, does it? My philosophy is that if you don’t like a particular vegetable, then it probably hasn’t been prepared well for you. Except okra. I just can’t do slimy. But I’ve been known to even use okra as a thickener for soup, so I guess I don’t have an exception…

 

Of course, I have to say that brussels sprouts are nutritional powerhouse! They are big on fiber, vitamins C and K, antioxidants, and other cancer fighting compounds. But if they don’t taste good, you might as well just take supplements and chew some cardboard. The good news is that it’s easy to make these yummy little cabbages taste great, so keep reading…

The negative reputation of Brussels sprouts may be won honestly, but it doesn’t have to stay that way! It’s actually very easy to prepare Brussels sprouts in a fast and delicious way. So today, I’m going to share three quick and yummy ways to make your Brussels sprouts. Ready? Let’s get cooking!

 

First, you need the Brussels sprouts. I bought them whole, but you can buy them shredded in bags to save a step. I used about a pound of sprouts for these three recipes. They also come precut and seasoned at some stores, and all you have to do is cook them!

We’re going to make roasted brussels first. Simple and easy!

 

First, trim the dry ends.

 

Then take half and cut them in half.

 

Season with olive oil, salt and fresh ground pepper. Don’t skimp on the oil!

 

Arrange on a baking sheet and roast for 10-12 minutes at 450 degrees. Yum!

 

 

Our second recipe will use raw shredded brussels. After you’ve cut the dry ends off, shred the brussels sprouts. I used my food processor, but if you don’t have one, you can buy them shredded or use a sharp knife to shred them.

This recipe is based on a kit I bought one day from Trader Joe’s. When they were out of it, I decided to make my own. You will need 2 cups of shredded brussels, a vinegarette dressing, 2 tablespoons of chopped hazelnuts, and 2 tablespoons of parmesan cheese.

 

Chop your hazelnuts. I put my whole nuts in a ziplock and smacked them with the back of a heavy spoon. Round hazelnuts tend to run away from a knife!

 

Heat 2 tablespoons of cooking oil in a pan on medium-high heat and add about 2 cups of shredded brussels to the pan. Saute for 1-2 minutes.

 

Add 2-3 tablespoons of vinegarette dressing (I used a champagne vinegarette, but Trader Joe’s used a lemon vinegarette. I couldn’t find one.). Stir for 1 minute.

 

Turn off the heat, add fresh ground black pepper and 1-2 tablespoons of shredded parmesan cheese. Add hazelnuts and serve!

 

 

Our third recipe also uses 2 cups of shredded brussels, but this time we’re going to use them raw for a tangy slaw! You’ll need about 2-3 cups.

First make your dressing. I used 2 tablespoons of mayo, 1 teaspoon of dijon, 1 teaspoon of sriracha, one clove of minced garlic (you can use garlic powder, but the fresh really is better!), 1 tablespoon of apple cider vinegar. Stir it up!

 

Throw the shredded brussels on top and stir well.

Add your fruit and nut of choice. I used dried cherries and almonds (and I added sunflower seeds because I had some!), but you could use cranberries, walnuts, white raisins, pecans, whatever you like!

 

Serve and enjoy!

 

So these are three of my favorite easy ways to try Brussels sprouts, all fresh and delicious! Let me know what you think!

 

Have you had bad veggie experiences that have made you refuse to eat certain vegetables? Tell me your yucky veggie stories in the comments below!