“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.” – Dave Barry
When I was a kid we never ate Brussels Sprouts. My dad hates them. Hates them with a passion. So I never developed the hate of Brussels Sprouts that the rest of the world seems to share with my father, except maybe Brussels, Belgium. I’m claiming ignorance. I aim to change some minds with these Roasted Brussels Sprouts, though. You should’ve heard the sounds my father was making when I was preparing these the other night. He’s a grown man. It was pitiful. I told him, “just try it! You’ll like it.” He said “No!” and then he folded his arms and stomped his foot. The man is 57 years old. Eventually, he did eat them because I made them, and much to his surprise, he loved them! He couldn’t get enough of them. I had to make a second batch. It’s kind of an incredible thing. Now he actually requests them! “Can you make those amazing Brussels Sprouts that I love so much?” I’m proud of him. It gives me hope for the rest of the world. It’s progress. Love you, Dad.
Alright, none of that is true. What he says is more along the lines of, “You aren’t making those damn Brussels Sprouts again, are you? C’mon! You know I hate those! They smell like feet!” I guess you can’t please everyone. Well, dammit, I’m gonna try anyways cause I think these are damn delicious and I think you will feel the same way.
In the world of vegetables, Broccoli is king. Which is great, because Brussels Sprouts belong in the same family of vegetables named Cruciferae, or Cruciferous Vegetables. They are like, what, Duke of the Vegetable Kingdom? I’m unclear of how a hierarchy works. Game of Thrones has taught me nothing, apparently. You know nothing, Jon Snow. Also in this family are Cabbage, Cauliflower, Collard Greens and Kale. These veggies are the most important part of your plate at every meal and I cannot stress that enough. Eat your vegetables. Brussels Sprouts are powerful cancer fighters as well as one of the best sources of Vitamin K, essential for proper blood clotting and bone strength. They also have a large value of Vitamin C, and one can never get enough Vitamin C.
1 LB of Brussels Sprouts
2 TBS Oil (Olive, Coconut, Seed – It’s your choice)
1 TBS or less of Liquid Aminos
Some people like to cut each Sprout in half. I keep them whole. It is a matter of personal preference. It also depends on the size of the sprout. Sometimes I find these monster Brusselss Sprouts that obviously won’t cook all the way through. So I cut those in half. If they are relatively small and bite size on their own then I just leave them whole.
The key to cooking any vegetable is in maintaining the viability of the nutrients and, more importantly, the enzymes contained within. A lot of recipes I see online have pictures of these very brown looking Sprouts. These are overcooked and most of the enzymes and health benefits of the vegetable are dead and gone.
You can tell a vegetable is properly cooked when the color of the vegetable becomes noticeably more vibrant.
They should be practically glowing.
We are looking for the Brussels Sprouts to become a bright, almost neon green. In the roasting process some of the outside leaves of the sprout will char and that is fine (also delicious), as long as the rest of the sprout is a bright, bright green.
This next part is incredibly complex and involves way too many steps, so get out your pen and paper and get ready to jot down some notes.
Place the Brussels Sprouts in a baking dish or pan.
Drizzle the oil over the Sprouts.
Drizzle the liquid aminos over the sprouts.
Toss. Use your hands if you want. Get them evenly coated.
Set your oven to broil.
Place the Sprouts underneath the broiler.
It shouldn’t take very long. After like two minutes, check on them. You are looking for that slight char to start to form on the outside leaves. When you see the char on the leaves start to form a little bit, take the pan out of the oven and give it another toss. Don’t use your hands this time. HOT. Then stick them back in for another minute, possibly less. Just keep an eye on them. You are looking for bright green, with only a slight char.
It was as simple as that. These can be made from start to finish in 5 minutes flat. Quick AND delicious?! There are literally no excuses now for not eating your vegetables.