I admit it – I’m a latecomer to liking Brussels sprouts. I didn’t like them as a child, or as a 40-year-old for that matter. But now that I’m, ahem, older than that, I’m glad I gave them another chance. Turns out, Brussels sprouts that aren’t boiled to an olive green pulp actually taste good!
Besides their great taste, Brussels sprouts are good sources of vitamins C and K, potassium and fibre. Canada’s Eat Well Plate suggests we fill half our plate with fruit and vegetables, and Canada’s Food Guide recommends we eat a dark green vegetable every day. Brussels sprouts help us do both! An added advantage is that through fall and winter, Brussels sprouts are grown here in BC. So not only are you supporting BC agriculture, you get to appreciate a fresh, local vegetable in December!
Cooking Brussels Sprouts
One of the easiest ways to cook Brussels sprouts is to roast or sauté them with a bit of olive oil. Roasting brings out the sweetness in the sprout, and it’s easy to find flavours to complement them.
When buying Brussels sprouts, choose ones that are similar in size. This will help them cook more evenly and be ready at the same time (it also helps them from turning that dreaded olive green colour.) To prepare Brussels sprouts for cooking:
- Remove from the stalk if they’re still attached
- Rinse sprouts
- Cut off any extra stem and loose, outside leaves
- Slice them thinly for a slaw
- Cut lengthwise for roasting or sautéing; the flat surface will help them brown in the oven or sauté pan and add flavour
Dishes to Make with Brussels Sprouts
Brussels sprout slaw can be made ahead of time and it’s great as a side dish or on a sandwich. I’ve even had pot-luck success with sprout slaw. One of my favorite recipes includes toasted nuts and a lemon and olive oil dressing.
Here are some more recipe ideas:
- Roasted Brussels Sprouts
- Brussels Sprouts and Apples
- Brussels Sprouts Slaw with Cranberries and Walnuts
I like vegetables that are flavourful and keep well in the fridge so I can have leftovers tomorrow. Brussels sprouts fit the bill. Are they a favourite of yours, or is it time to try them again?