I was introduced to Brussels sprouts just recently. Since my husband did not like Brussels sprout I avoided buying them until I read many articles about the health benefit of this little cabbages look alike vegetable.
My husband had a “trauma” with Brussels sprouts because his mom forced him to eat them when he was little and he told me that he would hide the sprouts in his pockets when she was not looking…so just the words “Brussels sprout” will bring him chills…well, I came to the picture and insisted that he should give the sprouts another chance…and try it out again. But before serving the Brussels sprouts I even made him promise that if he did not like them I would not insist and that I would be very upset if I end up finding Brussels sprouts when doing laundry.
To make the long story short…he agreed to try and for my and his surprise, he liked it!!!! I started with this very simple and easy recipe since I did not want to spend too much effort and time until I find out what would be his response to it. Since then, I have made many different dishes by incorporating Brussels sprouts, but let’s start from this one…
Ingredients:
1 – 1 ½ lb Brussels sprouts washed and cut in half
1 small onion thinly sliced
2 – 3 garlic cloves, finely chopped
1 ½ tablespoon olive oil
Salt and pepper to taste
3 tablespoon of thinly cut toasted bacon
Method:
In a bowl add the Brussels sprouts, onion, garlic, olive oil salt and pepper. Toss gently and spread in a oven safe tray.
Bake the Brussels sprouts for 35 minutes at 375 degrees.
Toss the bacon bits and bake for another 5 minutes.
Remove from the oven and serve.
If you dislike Brussels sprout you may want to give this simple recipe a try.
You might want to check out this others side dish like Asian cucumber salad or sauteé spinach with or without bacon.
Did you know that Brussels sprout when overcook releases a sulphurous odor (rotten egg)? One of the reason that many people dislike Brussels sprouts. Nevertheless they are rich in vitamin A, vitamin C and high in dietary fiber.
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