Most people either love or hate Brussels sprouts. Problem is, unless you’ve tasted them when they’re cooked properly, they were probably lifeless and bitter and just a mouthful to chew on. 

Gorgeous and green brussels Sprouts provide a powerhouse of nutrition

The lowly Brussels sprouts are not as popular as some of their siblings from the cruciferous family like, broccoli and cabbage but they also pack a powerhouse of nutrition and if done right, could definitely rival broccoli as one of the tastiest.

The first thing you should know is that the longer you cook them, the more bitter they become.  Secondly, you don’t have to eat them whole.  Think of them as little cabbages that you can cut in strips, or in halves or quarters.  Thirdly, although many people steam or boil them, I think the best way to cook them is to saute them on top of the stove so that they carmelize and develop a bit of a crust.  I like to cook them in olive oil or butter and add things like lemon, garlic, white wine or balsamic vinegar.

Cut your Brussels sprouts in halves, quarters or slices so they're not such a mouthful

Here are three recipes – the first is from my family cookbook and it’s probably the recipe you grew up hating.  My aunt Terrie submitted my grandmother’s version of « how not to » cook Brussels sprouts, so make sure to try the more edible options from my Uncle Leonard, and another new version I cooked up this fall for my Fall Harvest Class.

Grandma’s Brussels Sprouts

Ingredients

Brussels sprouts
water 

Directions

Boil Brussels sprouts until very soft. Best when thrown out.  Serves 0

Uncle Leonard’s Brussels

Ingredients 

1 ½ lbs. Brussels sprouts
Bit of butter
Salt and pepper
Lemon juice
¼ cup white wine

Directions

Clean, peel and trim outside leaves.  Cut an X on the bottom of each sprout. Steam Brussels sprouts for 8-10 minutes (or until al dente).  Remove and place in a saute pan with butter, salt pepper, lemon juice and white wine.  Saute for 3-4 minutes until leaves start to brown. Spoon on remaining sauce and serve. Serves 6

Caramelized Brussels Sprouts

Ingredients

1 pound Brussels Sprouts (about 4 cups)
½ cup onions
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 clove garlic, minced
1 teaspoon Dijon mustard

Directions

Clean Brussels sprouts and remove outer leaves. Cut off hard ends and then cut them into thin slices (like you would a cabbage).  Heat olive oil in pan (medium heat) and saute onions for about 4-5 minutes.  Add Brussels sprouts and sauté for 3-4 minutes. Combine vinegar, maple syrup, garlic and Dijon and add to Brussels sprouts, sauté until al dente. Don’t over cook!  Serves 4-6