What Are You Bringing to Thanksgiving

How many of you out there hate Brussels Sprouts? I bet you are really looking forward to them on your Thanksgiving table.

Every year, I post this recipe to try to get people to eat more Brussels Sprouts. Call me a “Sprout Ambassador” of sorts.

To be honest, I used to hate them too! My family used to boil them and serve these smelly, mushy, ugly blobs onto my plate. yuck.

The problem is that when you boil them they seem to express more of the sulfurous taste associated with the cabbage family. Boiling Brussels Sprouts is a great way to destroy them.

What if you could turn your Brussels Sprouts into candy?

You heard me right! Candy! The sweetness of fresh Brussels Sprouts is best expressed by roasting them in the oven. This technique caramelizes the sugar in the Brussels Sprouts and all of a sudden you have a different food altogether.

Instead of a mushy blob, you have a crunchy side dish that will change your life. Really.

One important tip – do not buy Brussels Sprouts and leave them in your refrigerator for a week. This is an excellent way to ensure that they taste terrible. The fresher the Brussels Sprouts, the sweeter they will taste.

You can serve them cold, room temperature or hot. These would make a great party snack with some toothpicks and some mustard dipping sauce on the side.

Also, you can roast a big batch and then toss them into salads or in your lunchbox for the week. Go buy some Brussels Sprouts! They are in season right now.

(P.S. share this post with all your Brussels Sprout hater pals – 161% of your daily value of Vitamin C, 9 % of Iron – they need to change their minds :)

Roasted Brussels Sprouts Recipe

(serves 4)

1 pound Brussels Sprouts
2 tablespoons extra virgin olive oil
salt and pepper

Heat your oven to 400 F. Cut off end of sprout and remove any loose leaves and then cut in half. Place Brussels sprouts in a rimmed baking sheet and mix with olive oil, salt, and pepper. Mix up with your hands and roast until fork tender – about 30-40 minutes.

For one serving: 109 calories, 7.1 g fat, 10.2 g carbohydrates, 3.8 g protein, 4.3 g fiber, 29 mg sodium, 2 PointsPlus

This post is courtesy of Snack Girl, Lisa Cain, PhD. Be sure to check out her website!!

Comments

  1. You can also drizzle balsamic vinegar mixed in with the olive oil before roasting. They are wonderful.

  2. Annette Rochelle Aben says:

    we are actually having b-sprouts! LOVE ‘em and when I taught a pal of mine how to roast them (just like your recipe above) now her whole family including fussy little girl children LOVE ‘em as well!

  3. Maryann Dean says:

    I roast mine the same way…but also add pignoli nuts to roast with them. I love brussel sprouts!!!

  4. I’ve never met a brussel spout I didn’t like. Yum!

  5. Kristin Troska says:

    We brought the buns.

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