Posted by Willow Jarosh on Thu, Oct 22, 2009
Brussels sprouts have gotten a bad reputation–in movies and on TV shows, parents are always forcing or bribing their kids to eat the veggie. Many blame their dislike of the veggie on their sulfuric smell and taste, but this only happens when you overcook them. If you cook them right, you're in for a treat. In fact, I always gladly finish my Brussels sprouts—and even go back for seconds! Not just because they're so cute (Brussels sprouts resemble tiny cabbages, and are indeed in the cabbage family), but because they are delicious, loaded with nutrients, easy to prepare, and quite versatile.
My favorite way to make them is by roasting them with a little olive oil cooking spray and a crackle of fresh black pepper. To prepare them, simply rinse, remove any loose leaves, trim the thicker bottom portion, and they’re ready to go. (I prefer to slice my sprouts in half—they cook quicker and get a bit crispier on the outside.) Spray with cooking spray, sprinkle with pepper, and bake at 400 for 30 to 40 minutes, turning once. If I'm making a small batch, I stick them in the toaster oven; larger batches go in the regular oven.
Eat your roasted Brussels sprouts as is, add them to your salad, or create my favorite side dish by tossing them with balsamic vinegar and freshly grated Parmesan. One cup provides two servings of veggies and packs in fiber, more than 100 percent of your daily needs of vitamin C, and special phytonutrients that may help ward off certain types of cancer. You (and your kids) may want to think twice before bypassing Brussels sprouts!
For more tasty ways to prepare veggies, check out TheBestLife.com.