Once the quintessential veggie loathed by school children, Brussels sprouts are now a trendy poster child for healthy (tasty) eating. There’s a trick, however, to unlocking their treasure of nutrients without the disagreeable, odorous gases released from heating those of the cabbage clan. Avoid boiling, which can also zap what’s good for you, and instead try shredding for a raw salad, slicing and sauteing or roasting, which slows the process that turns them smelly. How do you enjoy your sprouts?
Do you love the dreaded Brussels sprout?
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One Response to “Do you love the dreaded Brussels sprout?”
I steam the Brussels sprouts, then slice in half and top with a sauce of fat free half and half, parmesan cheese and crushed red pepper flakes. Or simply toss in balsamic vinegar and roast. I had never eater Brussels sprouts until a year ago. They are now my new addiction.