The thought, “Brussels sprouts are nasty!”, was ingrained in my head. I’d never tasted a Brussels sprout before in my life, but the thought stemmed from an episode of the Cosby Show. Even today, I can still see Rudy sitting at the kitchen table, fork in hand, picking at the Brussels sprouts on her plate. Do you remember the episode? Even at the coaxing of her parents, she refused to take a bite. From that day forward, I concluded, Brussels sprouts were the enemy. OK, not really the enemy but <smacks lips> I vowed never to eat ’em.
Years later, while living in Colorado, I signed up for a produce and vegetable co-op. Each week, I received a basket of fresh, in season, fresh fruits and vegetables. Lo and behold, guess what I received in my very first basket? Yep, Brussels sprouts.
The Secret “Sauce”
Have you ever wonder why vegetables at a restaurant taste so good? Please tell me it’s not just me.
Here’s the tea:
The chef didn’t skimp on the buttah – FAT!
Low fat, reduced fat, no fat and vegetables do not mix. Like, who eats salad, or anything for that matter, without ranch dressing? And let’s not forget bacon. EVERYTHANG tastes better with bacon. Bacon is the ultimate food accessory – when in doubt, add bacon.
You reap so many great benefits from eating fats. And no, fats don’t make you fat.
Fat makes food more satisfying. The reason you’re unsatisfied when dieting.
Fat is essential for the absorption of vitamins found in vegetables.
Fat protects our organs by providing a cushion of protection.
Fat helps with brain function.
Super Easy Roasted Brussels Sprouts Recipe
This is one of my favorite, quick and easy side dishes to pair with a meat, and carb, e.g. chicken and roasted red potatoes.
- 1 pound Brussels sprouts
- 1 – 2 tablespoons olive oil, coconut oil, or bacon grease (make sure all the sprouts are coated)
- Salt, I used this one.
Preheat oven to 400 degrees. Cut off the ends of the Brussels sprouts and slice in half. Discard any yellow outer leaves. Mix ’em in a bowl with the oil and salt. Pour ’em out on a baking sheet, use parchment paper for easy clean up, in a single layer. Roast for 30 to 35 minutes, until crisp outside and tender inside. Shake the pan half way through to brown the Brussels sprouts evenly. If desired, sprinkle with more salt and serve.
//Is there a vegetable you once hated but have grown to love? Have you ever been convinced something was nasty before ever trying it for yourself? If so, spill the tea in the comments below. I would love to hear it!
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