Brussels sprouts. I did not like them growing up. In fact, I think they are the only vegetable I didn’t like. I remember having them steamed, which seems to be the norm. I remember them being bland and just not tasting good. Maybe you had the same experience with brussels sprouts as me. It seems that many people did. So, maybe you would think I am crazy if I said that I love them now. Well, I do!
I came across a brussels sprouts recipe a while ago and thought I’d give it a try, remembering well that I disliked them in the past. To my surprise, when made right, these cute little baby-cabbage-resembling veggies were actually delicious! Seriously, it completely changed brussels sprouts for me, from something I really didn’t like to one of my favorite dishes! I also made them for my husband’s family once, and they disappeared quickly. Then my husband’s parents told us they started making them once a week or more! My father-in-law got so excited about them; it was great! It was so funny because they told us they started buying brussels sprouts in bulk, and they still have them weekly now!
The magic includes cutting the sprouts in half, sauteing them in a skillet with oil and minced garlic, and then adding salt, pepper, and lemon juice—full recipe below. Since then I have also tried baking them with garlic and mustard, a recipe I got from the cookbook Well Fed 2 (by Melissa Joulwan). This is another tasty way to have them, and the recipe can be found on Melissa’s blog here. Also, you can always search the web for brussels sprouts recipes. There are numerous recipes to choose from, so you can find something that looks good to you and try it out. Have fun, and I hope you find a new love for brussels sprouts like I did!
Lemon Garlic Brussels Sprouts (Adapted from What’s Gaby Cooking)
- 1 lb brussels sprouts
- 2 tbsp cooking fat of choice
- 5 cloves garlic, minced
- 1 lemon, juiced (and zested—optional)
- Clean the brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
- Heat the oil in a large skillet over medium high heat.
- Once heated, add the halved brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
- Add the garlic half way through cooking.
- Reduce the heat to low and add the lemon juice, salt and pepper. Optional—add lemon zest.
- Stir to combine and taste. Adjust seasoning if needed and serve.