I’ll admit it, long ago even I cringed at the thought of Brussels sprouts. As a child, the few times I had them they were the grey, formerly frozen variety that smell unpleasant thus seeming to taste even worse. But at some point, I actually tasted good sprouts with the nutty rich flavor that they can have when fresh and roasted. That’s when I realized that they are really a DELICIOUS vegetable.
I can remember preparing them for a very picky cousin when I was in college. This cousin was younger and notorious for not liking vegetables. “You just haven’t had them prepared correctly,” I told her. When I sauteed them, created a sauce, and dished up a bowl, everyone was amazed…she actually ate them! Since then I have simplified my favorite prep method to just simple roasting. These are excellent roasted alone or with other vegetables and would be a delicious addition to your family’s Thanksgiving feast!
Preparing your sprouts is so easy—even a pre-schooler can do it!
Brussels sprouts are actually a variety of cabbage thought to originate in Belgium. It is fascinating to see how they grow on stalks in the field — they look like a tower of sleigh bells with leaves.