Sautéed Brussels Sprouts
A bad experience with Brussels sprouts can give people the wrong idea about a vegetable that’s not only nutritious, but believe it or not, is also very delicious.
Brussels Sprouts Are From Brussels
You might be less than surprised to learn that Brussels sprouts were first cultivated in Belgium and named after it’s famous city of Brussels.
It’s for this reason then that the “s” is always present at the end of the name, even when you’re referring to a single sprout.
These cabbage-like buds offer plenty of health benefits.
When you serve them to your family, you’re providing fiber, and a considerable amount of vitamins A, C, and K.
They contain lots of antioxidants and they can help encourage bone growth.
The Bitter Challenge
Why is it hard for so many people to eat Brussels sprouts, and other veggies?
One common hurdle is that kids are prone to dislike bitter flavors.
Science believes that much earlier in human history, a mistrust of bitter tastes actually helped a person stay alive.
Because in the wild things that tasted bitter or sour could also be poisonous.
Of course, we’re not in the wild anymore.
You can rest assured that fruits and veggies you find at your local market will not poison you!
Banish the Bitter!
If you find yourself struggling to eat your vegetables, you just haven’t had your vegetables cooked well.
And sauté is the key.
This method of preparation applies high heat which puts a nice brown on the vegetable and adds some crispiness.
Using this cooking method can also suffuse them with the flavors of the oil and seasonings.
And just like that, what tastes bitter and could have a mushy texture when steamed or boiled, now becomes a flavor powerhouse.
Give my sautéed Brussels sprouts recipe a try.
Bacon Makes Everything Better
It is easy to do and even includes some crumbled bacon.
There is a saying that bacon makes everything better.
And it’s true.
Your tastebuds will thank you for this nutritious and delicious addition to meal time.Print
This recipe will forever change how you think of this much-maligned vegetable. Banish forever your mushy, bitter memories. This recipe produces a delightful and delicious vegetable.
- 1 qt Brussels sprouts, ends removed and quartered
- 3 strips of bacon, cut into small pieces
- lemon juice
- kosher salt
- olive oil
- Fry the bacon in a cast iron skillet.
- Once browned, remove the bacon reserving the grease.
- Add the quartered Brussels sprouts to the hot pan with the bacon grease. Add additional olive oil if needed to the skillet.
- Dust lightly with kosher salt.
- Sauté over medium-high heat until browned.
- Remove from the skillet to mixing bowl.
- Squeeze a bit of lemon juice over the sprouts.
- Taste and season again if needed.
- Garnish with the bacon.