Bullying is no laughing matter. I was bullied in grade school on a very minimal level, but I still carry those insecurities with me in adulthood. We all do.
Especially vegetables. That’s right. It’s time someone spoke up for those vegetables that have a bad rap just for being who they are. Green, robust in flavor, crunchy. They get left behind in paper napkins, shoved down table legs (true story.) and thrown to the dogs. I’m just as guilty as the next person. For years, I have said I don’t like certain vegetables without even trying them. The horror.
I’m especially talking to you, Brussels Sprout. I’ve heard the jokes about how you are the worst vegetable of all time. I’ve seen the photos of snotty kids turning their noses at you. I’ve succumbed to the gossip.
Until now. See, Dancin’ Darrell has an amazing garden and he always sends Husband and I home with green beans, peppers, and tomatoes. And this time it was you, little sprout, that found its way into our take-home sack and our hearts.
I went for it. I roasted you and ate you without judgement. And you know what? You were flavorful, sweet and tender, but hearty at the same time. Even Husband liked you. And that’s saying something!!
I love that you are high in protein, fiber, vitamin C, potassium and calcium. You really are the whole package. Delicious and nutritious, a real “keeper”.
Oh yes, I think we will be spending a lot more time together, you and I. So, call me maybe?
1 1/2 pounds Brussels Sprouts
3 tablespoons extra virgin coconut oil (I use Swanson’s)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels Sprouts and pull off any yellow outer leaves. Mix them in a bowl with the coconut oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. If you have smaller Brussels Sprouts or a lesser quantity, you can adjust the time to 20-25 minutes. Flip the sprouts from time to time to brown evenly. Sprinkle with more kosher salt and serve immediately.
Sidebar: You can also use extra virgin olive oil if you don’t have coconut oil. I prefer coconut oil because (and I’m taking this straight from the Swanson’s website) “it is a natural source of lauric acid, the same kind found in mother’s milk, along with capric and caprylic acids. These medium-chain fatty acids are metabolized quickly for use as an energy source rather than being stored as fat, so cooking with coconut oil is perfect for any low-carb diet plan (I’m not on a low-carb plan)”. The cool thing about coconut oil is that, if stored in the fridge, it turns solid and you can then use it as a lotion, shaving cream or hair conditioner.
I mean, how’s THAT for multi-tasking? You could essentially shave your legs while moisturizing your whole body AND making dinner, all at the same time with the same ingredient. You’d totally get wife/husband/mom/uncle/something of the year.
Do you like Brussels Sprouts? If not, why not?
Did you know it was BrusselS Sprouts and not BrusseL Sprouts? Me either.6 Comments