I detested Brussels sprouts when I was a kid. We grew them in our garden and I have vivid memories of cutting a stalk down and brushing off the snow before bringing it into the house to my mother. As far as I can remember, my mom always boiled them. My mom’s a great cook, but I think the horrid flavor of boiled Brussels is why so many people have a mental block against this nutrient-dense crucifer.
As an adult, I’ve rediscovered Brussels sprouts. And the biggest trick? Well, I think they’re best roasted, but it’s really a matter of any cooking technique other than boiling! (Boiling Brussels makes them more bitter and can result in an up to 90% loss of sulforaphane, one of its antioxidant cancer-fighting compounds). Roasting has the added benefit of being very easy, very forgiving and very tasty.
So, this may seem like a very simple recipe, but it’s one of those fundamental, how to like a veggie that no one likes, staples. And definitely worth trying!