Roasting Brussels Sprouts made me love Brussels Sprouts

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Why do most kids hate Brussels* sprouts?

*SIDE NOTE: Apparently it is Brussels[not Brussel] Sprouts. I could not figure out for the life of me why my spell check kept coming on when I would type out Brussel Sprouts. Seriously, look it up.

Now that we are grammatically correct- let’s discuss. I think it’s a shame that this vegetable is so despised by the average youngster. However, they are not scientifically to blame.  Did you know that disliking bitter vegetables is actually due to a child’s inexperienced palate, not their stubborn detestation of green food. A reluctance toward bitter or sour food is somewhat of a survival instinct; our palates reject the flavor and originally deem them “unsafe” which is why kids typically prefer sweeter foods.

Sweets are safe. See, kids are smart.

Thankfully, our taste buds mature over time – and we realize that these foods we grew up hating are actually not only safe, but also delicious when prepared correctly.

Roasting is an effortless way  to turn your vegetables from Villains to Superheroes. If you still are unsure about this cute little vegetable [I’m sorry, but I think they are adorable], I urge you to try this ridiculously simple recipe.

Roasted Brussel[s] Sprouts 

You will need:

  • Brussels Sprouts [enough to cover a baking pan]
  • 3 shallots
  • olive oil
  • salt & pepper

Preheat oven to 425.

Prep your sprouts: Remove any tough outer leaves, cut off the stems, and cut in half so they are able to lay flat.

Dice up your shallots and throw them in a bowl with all of your halved sprouts. Toss with a good coating of olive oil, salt, and pepper. Return the mixture to the baking pan in a single layer – I try to turn them all so the cut side is facing down.

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Roast for 20-30 minutes -in my opinion- they are done when they are nicely charred and crunchy on the outside and tender in the middle. The contrasting textures work so well with this veggie….Sure, they will look a little burnt- but that’s just how I like ’em.

Bonus: You can eat an entire cup of these babies for a 38- calorie bargain. They also boast a high fiber content and are packed with vitamin K which promotes healthy bones and serves as an antioxidant and anti-inflammatory agent. JUST EAT THEM, okay?!

Mangia!

I will announce a winner for a free case of Sparkling Ice on Wednesday this week: leave a comment on my Sangria post to enter!

2 responses to “Roasting Brussels Sprouts made me love Brussels Sprouts

  1. Pingback: What to do with your leftover Chinese food. | Eggs, Flour, & Oil·

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