In a world filled with gross, putrid foods, it’s always the poor Brussels sprout that gets picked on for being inedible. Heck, many of us have hated this little green vegetable since childhood.
But Brussels sprouts have gotten a bad rap for far too long, because they’re not only edible, but delicious. All it takes is a great recipe and an open mind to discover the truth about these tiny cabbages, elevating them from a scary side dish to a new-found favorite food.
Try one of the following recipes if your inner child isn’t convinced. After all, it’s high time you appreciated this misunderstood vegetable and went back to hating broccoli like a normal, rational adult.
If you’re still not sure how to embrace Brussels sprouts, melting them under mounds of cheese is a good place to start. Jessica from How Sweet It Is piles them atop whole grain bread with Havarti cheese and a balsamic reduction before grilling it up in a skillet. See her recipe here.
(The Patterned Plate)
Deep-frying is also a good way to ease into sprouts, especially with this veggie pakora recipe from Caroline at The Patterned Plate. Topped with raita made from yogurt, chili pepper and corriander, it’s definitely a fun way to get your greens.
Keep things simple with this salad recipe from Brian at A Thought For Food. With so much flavor, you’d never guess it’s made with only a handful of ingredients — and that includes the components of Brian’s lemony mustard dressing.
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