This is not something I hear in my house…no one requests to hold the Brussels Sprouts! You may not be ready to admit it, but Brussels Sprouts are making a comeback. A strong one. Gone are the days of unseasoned, steamed, smelly, tiny heads of cabbage. Now, they are sauteed in butter and garlic with a generous pinch of sea salt and crushed black pepper. When I want to indulge a bit, I throw some beef bacon in there for taste & texture. Hellooooo…it’s bacon – no one’s complaining about that. Well, unless you don’t eat beef. Or meat, but I digress…
Brussels Sprouts can also be spread on a baking sheet, kissed with a splash of extra virgin olive oil, seasoned with salt and pepper, and topped with a generous sprinkle of Parmesan cheese. Roast them under the broiler until they are a crispy, golden brown.
If that doesn’t make your mouth water, then we may need to re-evaluate our relationship. I, personally, have always enjoyed eating Brussels Sprouts, but I cannot say the same for my husband. Before we were married, there was absolutely no way in the world he would’ve even entertained the idea – totally based off of his experience as a child.
Now, if you ask him what one of his favorite side dishes is, he will proudly boast about Brussels Sprouts. I mean, he tells everybody. “You have to try my wife’s Brussels Sprouts…” “You don’t like these? Oh, that’s because you haven’t had my wife’s…” While I appreciate the compliments (that come along with the pressure to make the best Brussels Sprouts ever after he’s bragged about them), I do understand that no matter how they are prepared, not everyone will love them. Sigh… I’ll just assume you hate puppies too.
At any rate, if you haven’t tried Brussels Sprouts since your childhood, I hope you’ll give them another chance. Try something new and different. You may surprise yourself. Let me know how it goes!!