Brussels sprouts—two words that strike fear in the hearts of generations of Americans. Sulfurous. Bitter.
Their only saving grace: you could slip them to the dog under the table without making a mess.
Of course, the problem wasn’t the veggie; it was the overboiling.
Want to see what you were missing for all those years? Toss halved brussels sprouts with olive oil to coat, roast at 450° F until browned and tender (25-30 minutes), and sprinkle with a dash of salt and freshly ground pepper.
Don’t have a half hour? Pick up a bag of shredded brussels sprouts. Among the national brands: Trader Joe’s, Ocean Mist Farms, and Mann’s Culinary Cuts.
Here’s how to make them in just a few minutes.
Stir-fry in a large hot pan with olive oil until crisp-tender and browned in places (2-3 minutes). Season with a pinch of salt, freshly squeezed lemon juice, and a little shaved parmesan. They’re unbelievably good. Trust us.
Or forget the heat and toss a bag right into your salad. Try them in our Winter Greens Salad:
Whisk the zest and juice of ½ lemon and ½ orange with 1 Tbs. minced shallot, ¼ tsp. salt, 2 Tbs. extra-virgin olive oil, 2 Tbs. mayonnaise, and 1 tsp. dijon mustard. Toss with 8 cups finely shredded winter greens like kale, cabbage, and/or brussels sprouts.
Brussels sprouts have it all: lutein, vitamins C and K, fiber, filling you up without a load of calories.
Bonus: they’ll put you ahead of the cruciferous curve. Turns out brussels sprouts are “the new cauliflower” (which used to be “the new kale”) on trendy restaurant menus. Yay you!
What’s your favorite way to use brussels sprouts or other winter greens? Let us know in the comments.
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