Roasted Brussel Sprouts

Growing up, Brussel sprouts weren’t a staple in our house. In fact, they were only served once. Us four kids weren’t impressed by the bowl of boiled Brussel spouts on the table (nor the accompanying smell) so we entered into negotiations with my parents. My dad – apparently not a fan of mom’s boiled Brussel spouts – agreed to our terms. If our dog (who ate everything) refused to eat one, then we didn’t have to finish the serving on our plate. We whooped with delight when our dog promptly spit out the boiled mini-cabbage and walked away into the other room. It would be 15 years before I ate another Brussel sprout.

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I can’t remember the exactly place I had roasted Brussel sprouts as an adult but I remember being blown away and thinking “THIS is what they’re supposed to taste like?!? Brussel sprouts and lima beans seem to be the punching bag of the vegetable world. Thankfully, the former appear to be sprouting (hi oh!) in popularity and popping up on menus near and far. Rumor has it that Brussels sprouts hail from the land of Belgium – not surprising given it’s namesake. Food historians believe that the Brussel sprout as we know it were likely cultivated in Ancient Rome and considered to be part of the same species as cabbage. French settlers brought them over to Louisiana in the 18th century and they’ve been the chagrin of many United States children ever since.

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Occasionally, our Trader Joe’s will sell Brussel sprouts on the stalk, which is my favorite way to purchase them. However, I picked up this microwavable bag of whole sprouts at Aldi’s the other day. Do NOT microwave them – your kitchen will smell worse than a middle school hallway in June and then you’ll be subjected to eating steamed Brussel sprouts, which is about as much fun as eating boiled cabbage.

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