Do just the words ‘Brussels Sprouts’ make you feel a little queasy? Then you may suffer from a common disorder: GBST* (Gross Brussels Sprouts Trauma). Victims of GBST often are plagued by childhood memories of being forced to eat limp, boiled, overcooked, remnants of what used to be an actually edible vegetable.
If this describes you, then know that there is hope in the form of one of the below two recipes! Cooked properly, these little nutrition powerhouses are actually very delicious.
We dare you to try one or both of the recipes below if you are still not a believer.
Recipe 1 | Sautéed Brussels Sprouts & Pecans | From our friends, Jeff & Felipe | Serves 4
- 2 c. Brussels Sprouts, cored & halved
- 1/2 c. Pecans
- 2 T. Brown Sugar
- 1 T. Butter
- 1 T. Olive Oil
- Salt & Pepper (to taste)
Directions:
Sautée Brussels Sprouts in butter, olive oil, salt and pepper for 8-10 minutes. Add pecans and brown sugar and sautée for another 1-2 minutes being careful to not burn the sugar. Serve immediately and enjoy!
Recipe 2 | Roasted Brussels Sprouts
- Brussels Sprouts (as many as you would like)
- Olive Oil
- Kosher Salt
- Pepper
Directions:
Preheat oven to 425°F. More of a technique, than a recipe, this simple preparation is very flexible in terms of quantities whether you are cooking for 1 or 10. Brussels Sprouts often can be found in different sizes. If you end up buying larger ones, it is suggested to cut them in half and remove the base of the core. If they are smaller, you can just leave them whole, but still remove some of the base of the core.
Place Brussels Sprouts on a baking dish and drizzle with olive oil. You want them to be coated, but not drenched. Sprinkle with salt and pepper. Stir the sprouts around to make sure they are evenly coated. Place in oven for 15 minutes. Check the Sprouts. If they look dry, then may need a little more olive oil. Bake for another 5-15 minutes (depending on the size of the Sprouts). They are done when they outer edges and leaves start to look brown and crispy.
Remove from the oven and sprinkle with a little more Kosher salt. Serve immediately. They are like salty little candy vegetables!
*GBST may not actually be a real disorder recognized by any sort of medical association.
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