Best Brussels Sprouts
For years as an adult I thought that I hated Brussels sprouts. And I'm not alone.
Any time I teach a cooking class that features the vitamin C packed greens there are at least a few groans or vocal complaints. You can't blame people for despising overcooked limp cabbage balls that make the house smell like sulfur farts.
But if you treat them right, you can turn Brussels sprout haters into true believers with this simple recipe. Shredding the sprouts make them practically unrecognizable, and sauteing them with onions and garlic give them a slightly sweet nutty flavor. This recipe isn't just a hit at my cooking classes, it's also approved by my self proclaimed Brussels sprout hating boyfriend. He now happily eats Brussels sprouts, as long as they taste like these.
Ingredients (serves 4)
1 Tablespoon canola oil
2 cloves garlic
1/2 onion, chopped
4 cups Brussels sprouts, shredded
Juice of 1/2 lemon
4 Tablespoons Parmesan cheese, shredded
4 Tablespoons pepitas or sunflower seeds
Salt and pepper to taste
Saute garlic and onions until translucent
Add Brussels sprouts, salt, and pepper and cook until they they turn tender and have a nutty aroma, 5-10 minutes
Transfer to plates and top with lemon, Parmesan, and seeds.
Brussels sprouts have one of the highest glucosinolate concentrations of all of the cruciferous vegetables. Glucosinolates are phytonutrients that are starting points for many cancer-fighting substances. So eat up!
This recipe is also rich in vitamin C, an antioxidant that helps your body make collagen, heal wounds, and fight aging free radicals. A 1/2 cup serving provides 85% of your daily needs.