Don’t Like Brussel Sprouts…? Try these tricks!
You may not know that Brussel Sprouts are just as much in season as squash! Even if you did know, you might go out of your way to avoid these leafy little spheres. Over the years, Brussel Sprouts have garnered an unfair prejudice from most of us. Everybody’s got it in their head that these greens are just plain gross. But don’t let yourself be fooled!
A well-cooked Brussel Sprout won’t have a tough coniferous flavor of raw sprouts or the slimy texture that comes from overcooking. The trick is making sure you add enough salt and oil to your boiling water. Then keep an eye on them to cook the proper amount of time.
These leafy greens will add a healthy, hearty side dish to any holiday gathering, but they’re also a simple, gorgeous addition to meals all year long!
What’s your favorite way to use these small-and-mighty greens? Comment below or share a photo of your recipe on our Facebook Group – we always love to see what you’ve been cooking!
Savory Brussel SproutsChef Dawn Ludwig
Nutrition (Per Serving)Fat: 6g Carbohydrates: 15g Protein: 5g Calories: 136