I did not grow up eating Brussels sprouts. My mother never cooked them. I have vague memories of them being a threat of sorts. Like if I did something wrong I’d have to eat Brussels sprouts. Which is silly because my mom would have had to cook them before she could force me to eat them and that wasn’t going to happen. Like I said, the memory is vague. I probably picked it up from a book somewhere.
I finally worked up the courage to try Brussels sprouts two years ago. One of the vendors at the farmers’ market had them still on the stalk and I was fascinated. Had they just been in a bag or pint box I never would have purchased them. But I just couldn’t resist the idea of walking around Brooklyn with a giant stalk of sprouts. So I bought them.
Of course I got them home and realized I had no idea what to do with them. So I started looking online for a good recipe. I found one on Roost for braised chestnuts and Brussels sprouts and figured “why not?” I’d always wanted to try roasting chestnuts, too, and this seemed like as good a time as any to give it a go.
Um, my mother lied to me. Brussels sprouts are delicious! They quickly became one of my favorite veggies. I couldn’t get enough of them. If you haven’t tried Brussels sprouts, do! You won’t regret it. Here are some recipes to start with:
- Sautéed Brussels Sprouts with Bacon and Golden Raisins (Real Simple)
- Roasted Brussels Sprouts (White On Rice)
- Golden Crusted Brussels Sprouts (101 Cookbooks)
- Dijon-Braised Brussels Sprouts (Smitten Kitchen)
- Lemony Sautéed Shredded Brussels Sprouts (The Kitchn)