Bringing Back Brussels Sprouts
By Allison Kuhn, MS, RDN, LD
Registered Dietitian Nutritionist with The Little Clinic (inside select Kroger locations) When it comes to vegetables, Brussels sprouts don?t exactly have the best reputation. Often thought of as a dinnertime food that gets ?accidentally? fed to the family pet, you may be surprised to know that Brussels sprouts are gaining popularity on restaurant menus around the country.
So what makes these featured sprouts so appealing, when they?ve been avoided by many for so long?
Below are some tips to make Brussels sprouts not just tolerable, but delicious!
Don?t overcook them! Brussels sprouts contain a compound known as glucosinolates, which can emit a sulfur-like odor when broken down. Ironically, these compounds are important for the overall health profile of this vegetable, but obviously don?t do much for their overall appeal. So, to avoid overcooking, trim large sprouts into smaller, uniform pieces, and stop cooking just when the sprouts are crisp-tender, regardless of cooking method.
If you aren?t sure about a full-force serving of sprouts, consider incorporation into dishes like salads, slaws, or stir-fries. Chopping the sprouts creates tiny shreds that can are super simple to saut? and also delicious when kept fresh.
Finally, the ultimate tip for Brussels sprouts: fire up the oven! Roast halved Brussels sprouts that have been drizzled with canola oil at 475 degrees Fahrenheit until lightly browned. Flavor options can include a sprinkle of smoked paprika, chopped garlic or balsamic vinegar. You will be amazed at how the roasting brings out the natural sweetness of this vegetable, making this unlovable vegetable a total palate-pleaser.
