Item Of The Day: Brussels Sprouts

Okay. I know what you’re thinking. “Really, Andrea? Brussels sprouts?” But hear me out.

I did not hate Brussels sprouts as a kid. This is because I never had to eat them; my mom hated them so much she wouldn’t even serve them. (Also, fun fact, until very recently I definitely thought they were called Brussel sprouts, I had no idea about the extra ‘s’.)

Anyway. Brussels sprouts are totally having a moment right now, and you should be a part of it. They’re popping up on restaurant menus everywhere, and with good reason – if you saute them in enough things, they are delicious, but you feel sort of healthy about it because on some level you’re still kind of eating cabbage.

If you’d like to give them a whirl, here are a few recipes I’ve been loving. I made this Brussels sprouts hash for a potluck brunch a few weeks ago, and it was a huge hit. I served up these balsamic braised Brussels on Christmas Eve, and converted even my sprout-hating mother. And if you’re still trying to recover from holiday overload, this Brussels sprouts detox salad should do the trick.

Head to your grocery store and pick up a bag (or one of those weird looking branch things they come on sometimes). If you don’t like chopping things, Trader Joe’s sells pre-shredded Brussels, too!

  • Michelle Grove Shaffer

    I was never exposed to Sprouts as a kid, either, except it was my father that hated them, so my other never made them (too bad I couldn’t convince her that lima beans had to have been far more gross). However, about four years ago a friend made them for me using a recipe that involved pan frying and dousing them in bacon grease, and I was hooked! My favorite easy recipe – EVOO, sea salt and bake them for 20 minutes. Yum!

  • Kristin Blazier

    They are actually very tasty if you bake them with bacon and season with with salt and pepper. They get nice and crispy around the edges and are soft in the center.

  • Imani Spence

    My grandmother grows brussel sprouts in her backyard, and as a kid, I loved them! My mom roasts them now with a bit of basting oil, and some chestnuts. Very delicious.

  • Kim Damman

    Our capital is actually written w/o the ‘s’. So you were right calling it ‘Brussel sprouts’ :-)

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