Brussels Sprouts: The Most Hated Little Cabbage in America
I remember as a little girl that I thought brussels sprouts were cute. After all, they look like tiny little heads of lettuce or, more accurately, cabbage. If you subscribe to the philosophy that little food is more fun, then brussels sprouts should be a blast. They should be on every plate in the country. But they’re not.
Brussel sprouts are the most hated little cabbage in the country.
I think we’ve all eaten a sprout or two that was before its time – a sprout that wasn’t ready to be picked and left us, literally, with a bitter taste in our mouth. I hated them as a child. I can’t remember how my mother used to fix them, only how I used to hide them in my napkin in my feeble attempt to be excused from the dinner table early. They were a giant ICK.
A few years back I decided to give brussels sprouts another go. What I discovered was shocking. A little olive oil, a little salt, a little pepper, and an oven could turn the most hated cabbage into a delicious vegetable that I would come to love.
The recipe below is one I’ve now become addicted to – brussels sprouts shredded, tossed in olive oil, salt and pepper and then roasted. And then, when they’re colorful and hot and delicious, you add a little parmesan cheese. That, right there, is sprout heaven.
So if you’ve been hesitant on the sprouts, this is a great recipe to give them another chance and with Fall slowly creeping into our lives, they’ll soon be everywhere in the produce section – in containers, on the stalk, etc. Plus, it’s just so grown up to like brussels sprouts, don’t you think? It’s like I’m officially an adult because I love this vegetable.
Shredded Parmesan Brussels Sprouts
- 16 oz fresh brussels sprouts
- 2 tablespoons olive oil
- 1/3 cup shredded parmesan cheese
- Preheat oven to 375 degrees.
- Slice the brussels sprouts either by hand or in a food processor. Each sprout should give you 4-6 slices depending on size.
- Toss the sprouts on an oven safe pan with the olive oil and salt and pepper to your liking.
- Roast brussel sprouts for 20 minutes, then stir them about and roast for another 15 minutes.
- Add parmesan cheese to hot sprouts, mixing. Serve hot.
Nutritional Information: per 1/2 cup serving
Calories 108.4 Total Fat 9.3 g Saturated Fat 2.5 g Polyunsaturated Fat 0.7 g Monounsaturated Fat 5.7 g Cholesterol 6.6 mg Sodium 161.3 mg Potassium 106.2 mg Total Carbohydrate 2.5 g Dietary Fiber 1.0 g Sugars 0.6 g Protein 4.3 g
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