Brussels Sprouts are a tiny green vegetable, belonging to the same family as cabbage, kale, broccoli and collard greens ( some of our favorite things to cook!). They are a great source of Vitamins A and C, folic acid, and dietary fiber.
As delicious as they are, Brussels sprouts have gotten a serious bad rap over the years. Images of little kids pushing them to the side of their plate, and the memory of a horrible sulfurous odor when they were being (over)cooked, may even have YOU thinking that you don’t like them! But you’re in luck, because they’re so much better than you remember!
Brussels sprouts do look like small cabbages, but their texture is dense and soft, and their flavor is almost buttery. They are a deliciously filling side dish, perfectly suited for a post-workout meal. And if they aren’t overcooked, they don’t smell bad or weird at all. If you haven’t tried Brussels sprouts in a while, or if you’ve never cooked them yourself, its about time to step out of your comfort zone, and just DO IT!
Brussels Sprouts, in their natural form
In a large pot on the stove , boil about 3 or 4 cups of water, or about 1/2 container of No Salt Added chicken broth and a cup of water. While that is coming to a boil, chop off the extended ends of about 20 Brussels sprouts so that they are each oval shaped. Rinse and then plop them into the boiling water or broth. Lower to low heat and simmer for 15-20 minutes.
Meanwhile, cook 3 or 4 strips of bacon, cook until crispy, then break into smaller pieces once they are cooled. Got some mushrooms in the fridge? Slice and cook them in the bacon fat.
Once the Brussels sprouts are soft and the mushrooms are done, drain the water from the Brussels sprouts pot. Pour the mushrooms and remaining bacon fat into the pot, and sprinkle the bacon pieces on top.
Close your eyes, erase all of your bad memories of this misunderstood vegetable, and enjoy!
Shown here with ribeye and a side salad. Yum!
I’m partial to roasting them in the oven with said bacon fat @ 375 for 45 minutes or so. Crack sprouts.
That sounds GREAT! We’ll have to try that ASAP. Thanks for the tip =)