I will not eat onions. You can’t make me. No way, no how.
I have never been able to eat onions. It doesn’t matter if they are white onions or French green onions. My palate has never developed a taste for them.
You just don’t know how to cook them.
That’s what the people said. I told the people to suck it. Just kidding, I appreciated the input. Onions. Just can’t.
Anyway that’s what I am hearing lately about Brussels Sprouts. You either love them or you hate them. Sources tell me they have made it on the “most hated vegetable” list. Truth be told, I didn’t grow up eating Brussels Sprouts so I didn’t have any idea of how to cook them. I like a good challenge so bring on the Brussels sprouts.
A couple months ago I watched a Happy Pear video on three ways to make Brussels sprouts. I could only remember the basics of one dish – garlic, ginger and chili, which I absolutely love.
So I channelled the guys from The Happy Pear as I whipped up a few dishes starring the delightful mini cabbage. I read that overcooking can increase a bitterness so keep an eye on them. Cook them right and they release a wonderful nutty flavour. You will love them.
Be sure to get them fresh for the following recipe. I tried with frozen sprouts with disappointing results.
Basic & Savoury Sprouts
Ingredients:
- Two cups of Brussels Sprouts
- Two cloves of garlic
- 1 small piece of garlic (use more if you like)
- 1 hot pepper or jalapeno
- 1/3 cup of Maple syrup
- Splash of Tamari or soy sauce
- Sesame oil (or sesame seeds)
- More veg of your choice: Mushrooms, spinach, kale, peppers, celery etc.
Instructions: Wash all veg before getting started. Slice up your garlic, hot pepper and ginger. Cut the buds off the Brussels sprouts, then cut the sprouts in half. Grab a skillet. Get the skillet piping hot before tossing in the trio. Sauté for a few minutes then toss in the sprouts. Stir fry for about three or four minutes until the sprouts brown. Add a splash of Tamari on the sprouts. Stir, cook for another 30 seconds. Then add the sesame oil and maple syrup. Stir fry for another minute. You’re done.
You can eat them as is … with a dash of nutritional yeast (so good) over rice or in a salad. Add more vegetables to the stir fry. The possibilities are endless.
Brussels sprouts get their name from …. Brussels in Belgium. I bet you didn’t see that coming. Steam them. Boil them. Bake them. Have fun.