Discovering Brussels Sprouts

I have rediscovered Brussels sprouts recently - having not eaten them for over 40 years (and my mother forced the issue). They were boiled and I thought they were bland and slimy. But now I’ve discovered they are great cooked just about any other way! They are generally milder than cabbage but have many of the nutrients and their size is definitely a plus. It is so easy to rinse a handful of them, cut off the dried up end and take off the wilted outer leaves…..and then they are ready for all kinds of recipes.

These miniature cabbages can be cut in long wedges and roasted (coated with olive oil and non-salt seasoning).

They can be cut in wedges or chopped to add to soups.

They are excellent raw. I like them diced with apples, raisins soaked in apricot brandy, and pecans. Orange marmalade and olive oil makes an excellent dressing.

I bought a small bag of them at the grocery store and discovering how easy it is to add them to meals. I’ll probably avoid large cabbages from now on.