Most look on them with disdain, even loathing. One bad childhood experience can ruin a lifetime of brussels sprout love.
Only 32,000 tons of brussels sprouts are produced in the US every year. Of that total, only 6,000 or so tons are consumed fresh. The rest are processed, to be sold as frozen vegetables.
Assuming an average vegetable serving size of 4 ounces (volume, not weight) means that only 1 in 10 people (approximately) enjoy fresh brussels sprouts even ONCE a year. Statistical verification that there is no love for brussels sprouts here.
That’s too bad, because brussels sprouts are high in Vitamin A, C and K as well as folic acid. They also contain indole-3-carbinol, sulforaphane and sinigrin (those last three are believed to be cancer fighting agents).
Something that healthy really deserves to have a regular spot in the rotation. So how do we prepare brussels sprouts to help make them taste better?
We offer two recipes below. These aren’t your typical brussels sprouts, give ‘em a try!
- Clean and peel sprouts.
- Boil sprouts for 3-4 minutes, then blanch in ice water to bring them to room temperature.
- Cut brussels sprouts in half and quickly reheat by dipping them back into the pot they were boiled in. (30 secs or less)
- Add 1 pinch Black Truffle Salt to melted butter and drizzle over warm sprouts.
- Clean and peel brussels sprouts.
- Boil sprouts for 3-4 minutes then blanch in ice water.
- Cut sprouts in half and place in large bowl.
- Cut avocado in half, remove pit and then slice through each half numerous times approximately ½’ apart.
- Scoop avocado cubes out of skin and into same bowl brussels sprouts are in.
- Supreme grapefruit and cut supremes into ½” pieces.
- Squeeze grapefruit core over bowl for remaining juice.
- Drizzle olive oil into bowl.
- Mix thoroughly.
- Salt and pepper to taste.