As Thanksgiving approaches, I am looking forward to spending time with my family and sharing a wonderful meal, which will most definitely include brussels sprouts.
Prepare to mock me, but I have a fond affection for brussels sprouts and I’m not afraid to say it!
Many of us dread the appearance of brussels sprouts at the dinner table. For most of us memories of overcooked, pungent balls of green mush are conjured from childhood when thinking of these under-appreciated vegetables.
My love for brussels sprouts began after trying new recipes, in an attempt to add diversity to my meals and revamp their reputation.
Years ago, I came across this recipe from one of my favorite cookbooks; The Healthy Kitchen (by Andrew Weil, M.D. and Rosie Daley).
It is fantastic and will most certainly make you think twice about the brussels sprouts you once knew.
Brussels Sprouts For People Who Think They Hate Brussels Sprouts
1 pound of brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon of hot red pepper flakes, or to taste
5 cloves of garlic, finely minced
1/4-1/2 teaspoon nutmeg, or to taste, preferably freshly grated
1/2 cup freshly grated Parmesan cheese
Trim the ends of the brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.
Bring 2 quarts of water to a boil, add salt and the sprouts. Boil the sprouts uncovered until they are just a crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.
Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and saute for 1 minute. Add the sprouts and nutmeg and saute for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.
If you need further convincing, check out this article http://www.lesliebeck.com/ingredient_index.php?featured_food=77, which details health benefits and other interesting ideas all to do with brussels sprouts.