You know how when you are a kid, it’s like brussels sprouts are the enemy??
Well, my family never had brussels sprouts, so I never really had that all encompassing fear of them. Well, maybe I did vicariously through what I saw in TV and movies…
So, my first experience with brussels sprouts came when a friend took me to Pasta Pomodoro and ordered them there. She absolutely loved their buttery goodness and said I HAD to try them. I did and I was hooked!
But, being the novice chef that I am, I had never cooked them at home before. The Hubs isn’t a big veggie fan and they aren’t exactly the most welcoming looking vegetable to cook (have you seen them actually on the stalk??).
A chance encounter with a precleaned bag of brussels sprouts at Trader Joes and the HUGE amount of recipes that all of a sudden popped up in my Google Reader and just knew that I HAD to try preparing a dish with them!
So far, I’ve tried three recipes and I’m going to rate them here. Note this is based on my rating, since The Hubs wasn’t a fan (obviously…).
In 3rd place:
This recipe was tasty with the perfect amount of sweetness, but it took MUCH longer than anticipated to chop up the sprout into little slivers. Next time, I think I would try to make the recipe in a similar way except I would quarter the sprouts for ease of cooking.
In 2nd place:
I love Emily’s blog, so when I saw this recipe come up, I knew I had to try it. It was delicious! It was the perfect amount of sweetness from the honey and sourness from the cider vinegar. Best part is that it is so healthy! Again, like the previous recipe, I would quarter the sprouts instead of keep them whole so that the flavor can coat every surface! YUM!
And my FAVORITE way (so far) to prepare brussels sprouts:
When I had this dish at my friend Brenna’s house, I was HOOKED! Even The Hubs ate it! Now obviously it is not as healthy as the other two, but boy is it good and SO simple to make.
All I had to do was chop up some garlic and fennel (uh first time I’ve EVER cooked with fennel!), quarter the brussels sprouts and cut the bacon into little pieces.
I cooked up the bacon first till it was just slightly crispy and removed from the pan.
Then I sautéed the garlic and fennel in some olive oil for a few minutes, added the quartered sprouts and cooked them until they were a bright green color and fragrant. Then I added the bacon and cooked everything together for a few additional minutes.
Next up in my continued adventures with brussels sprouts is to try to boil them first to make them a bit softer before roasting them. The Hubs likes his veggies cooked WELL so hopefully doing this will entice him to try them more often!
Do you love brussels sprouts as much as I do?
What are your favorite ways of preparing them?