There is no gray area with brussels sprouts. People love them or hate them. Luckily, I live in a house were brussels sprouts rule. The BF actually requests this cruciferous vegetable any chance he gets.
The many health benefits of brussels sprouts are well documented. They're loaded with vitamin K (great for bone health), promote weight loss and lower cholesterol levels, are a great source of protein, and can even reduce cancer risk.
When cooking with them, can't stress this enough: buy good sprouts. They should feel firm and have tight, shiny-edged leaves. I like to buy medium-to-small ones, because I find the larger ones have a more bitter flavor (especially those gigantic, loose-leafed monstrosities). Never buy those.
Several thousand acres of sprouts are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California (lucky to have this level of quality available locally), which offer an ideal combination of coastal fog year-round.
Roasting brussels sprouts (in the oven) was my way of winning over skeptics (like the BF), but this recipe works whether you steam them on a stove top or use the microwave. Those of you with one oven, like me, will appreciate not having to use it for multiple dishes, especially on Thanksgiving or other holidays.
This dish is delicious alongside any meat that typically graces the holiday table: beef, turkey, ham, lamb, pork, duck or sausage (second pic).
NOTE: I make these in the microwave for convenience, but feel free to steam the sprouts on the stove top.
Number of servings: 4 (depending on how many other side dishes you offer)
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.