Brussels sprouts. Either you love them or hate them.
I am convinced usually people have an aversion to them based on one traumatic taste. Like I did.
I remember I was in the third grade and went to a friends’ house and they had Brussel sprouts. I had no idea what these were, because I grew up in a frozen-peas-and-carrots kind of family. Nothing ventured in my household. Although to be fair, we didn’t have a lot of money and my parents worked a lot, so I was lucky enough to get those frozen staples. Although that being said, I didn’t have an adventurous palate until later in life.
Anyhow, back to my friends’ house. I tried these Brussel sprouts because that’s what you do. You are a guest at someones’ house and you eat what they serve. Well, these mushy, cabbage-heads scarred me for life. Looking back, I am pretty certain that the mother in this household must have boiled them to death. Bleck. I never looked at a Brussel sprout again.
Until a few years ago…
Become a believer.
I was in a NYC eatery with my sister and she ordered brussels sprouts. After re-telling my horror story she convinced me to give them a try again. Being the self-proclaimed veggie queen that I am, I pretty much had to in order to maintain my status.
Well? Nothing short of amazing.
All in how it’s cooked.
Maple-Glazed Brussels Sprouts
Ingredients:
1 pound Brussels sprouts, ends trimmed, and sliced in quarters
2-3 tablespoons pure maple syrup (depending on how sweet you would like them)
2 tablespoons coconut oil, melted down (if you are in a colder climate and yours is solid, just pop a little bit in the microwave for a bit and your back in business!)
salt and pepper, to taste
Directions:
Preheat your oven to 375F. Line a baking sheet with foil and lightly coat with non-stick spray.
Place sliced Brussels sprouts in a large bowl. Drizzle maple syrup over the sprouts and stir well to coat. Add the melted coconut oil, and mixing well again. Arrange the Brussels into a single layer on your baking sheet. Season with salt and pepper to taste. Cook for 10 minutes. Stir up the goods and pop back in the oven for another 5 minutes.
Trimmed and quartered.
Drizzle your syrup
Stir in your coconut oil and lay out on your pan. Add salt and pepper. A little. A lot. Your call….
Crunchy outer leaves. Slightly cooked. Sweetened to perfection.
Give them one more chance. These baby cabbages need lovin.
My Foodie Call 