Here are a few things you should know about brussels sprouts:
1) there is an “s” after brussel: brusselS sprouts.
2) they only smell like stinky feet if you microwave them- so dont do it.
3) they are uber healthy for you because they belong in the cruciferous family of veggies (like cabbage, kale, and collards).
4) they are easy to prepare
I am secretly on a mission to see how many varieties of vegetables I can cook that Zach will like. Let’s be honest, I have never met a vegetable that I didnt love. But that’s not usually true of most people, including my husband. So I’m just going to tell you the most delicious way I have ever known to eat brussels sprouts, and tell you that you have to try it before you ever have another option of the little cabbage balls.
Here’s the recipe, courtesy of my favorite chef, Ina Garten.
* 1 1/2 pounds Brussels sprouts
* 3 tablespoons good olive oil
* 3/4 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions:
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.
They’re a smashing hit for your taste buds, and for your body. Loads of vitamin A, C, Folic Acid, Fiber. They also contain sinigrin, which is a helpful little sulfur-containing compound that helps fight against colon cancer. Bonus.
These veggies are no BS.
