It’s that time again: Ingredient of the Month time!
This month, we’re giving some love to a vegetable that I used to hate.
Thank goodness for people realizing that roasted Brussels sprouts (and basically anything but boiled ones) are so delicious. Although I was not a picky eater as a child, I hated Brussels sprouts. They stunk up the entire house, and the slightly mushy texture was definitely not my thing.
But, alas, we live in an age where cooking makes most all vegetables delicious (even like carrot tops and such).
We have really been enjoying cooking with Brussels sprouts lately. There are so many ways to make them taste delicious!
Brussels Sprouts
Tell me more:
Brussels sprouts are small, green leafy vegetable with a hard core. They’re also a member of the cabbage family. Brussels sprouts are bright green and only need to be rinsed, trimmed of their stem and outer two leaves to be chopped, cooked and eaten.
Where do I buy it:
As with most veggies (and foods), if you can get Brussels sprouts locally, go for it! If not, Trader Joe’s sells bags for about $2.50, and they carry them in many other grocery stores either in a mesh or plastic bag or sold by weight. Look for sprouts that are brightly green with strong (not wilted or spotted) leaves.
Where do I store it:
When you bring your sprouts home or after opening the bag, just store them in the fridge or in an open bowl or container.
How do I use it:
Anything but boiling is a great cooking technique for Brussels sprouts (as far as I’m concerned). Some of my favorite preparations are:
- In a stir fry (as pictured above)
- Sauteed with oil and soy sauce until cooked through
- In this Mac & Cheese
- Roasted with bacon (or just with olive oil, salt and pepper)
- Shred them in a salad or dish like this one