Summer is here, and you know what that means – I’m back in the kitchen! woohoo! (I just spent way too much time deliberating whether to go with my traditional and standard “woohoo” or mix it up with a “woop woop.” It’s definitely summertime).
To kick off my most favorite of seasons, I decided to do something daring: try Brussels sprouts (again).
I know, I know. I can hear the groans from here. But so many of my favorite veggie food bloggers insist that Brussels sprouts are to die for when prepared properly. It’s not that I haven’t tried. I spent a good year trying different recipes in search of one that would make the adorable little sprout-balls enjoyable, and I did find a couple I could tolerate, until I came across a disastrous sprout experience that swore me off of them for the past 2 years.
Here’s the thing: Brussels sprouts are crazy nutritious, and contain sulforaphane, which has some mad anti-cancer properties – particularly if you steam or stir-fry the sprouts. (Boiling reduces the anti-cancer properties). They also contain a chemical that boosts cellular DNA repair and blocks cancer cell growth.
I’d say that Brussels sprouts are too good to be true, but they’re not! If only we could find ways to make them palatable so that we eat them!
If you’ve put off your search for a tasty Brussels sprout recipe, you can sleep easy tonight, because I found The One. This recipe turns Brussels sprouts into a sweet, tasty side dish. I enjoyed mine alongside a spinach and grilled cheese sandwich (I’m on a sprouted grain bread kick, but that’s a story for another day). It was absolutely delicious. I would not lie to you about such serious things as Brussels sprouts.
If you fancy yourself a Brussels sprouts hater, you just might want to give them one more trip down the aisle. There’s a whole lot of happily ever after going on over here!
You can find the original recipe on Herbivoracious. Here’s my adaptation:
Apple Brussels Sprout Hash
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (2-3 servings)
- 1 tbsp
- 1/3 of a medium onion, diced
- 1 crisp apple (such as a Pink Lady), cored, and diced (peeling optional)
- 1 pound Brussels sprouts, cleaned, trimmed, and quartered
- 2 fresh sage leaves, thinly sliced
- 1/2 tsp minced fresh rosemary
- 2 tsp apple cider vinegar
- 2 tsp honey
- salt, to taste
Meltin a large skillet over medium heat. Dice the onion and add it to the skillet with a pinch of salt. Cook until the onion starts to brown, about 4 minutes.
While the onion cooks, core and dice the apple. Add the diced apple to the skillet. Raise the heat slightly and cook until the apple starts to brown, about 2 minutes. Stir occasionally.
While the apple cooks, trim and quarter the Brussels sprouts. Add the Brussels sprouts, sage, rosemary, and a generous pinch of salt. Cook until sprouts are wilted and well browned, 10-12 minutes. Stir occasionally.
Remove from heat and add the vinegar and honey. Stir to coat. Taste for seasonings and adjust as necessary. Serve hot.