Absolutely šāwhen they’re cooked well, Brussels sprouts can be surprisingly good.
The trick is not to boil them to death. Try:
- Roasted: Halve them, toss with olive oil, salt and pepper, and roast at 220Ā°C / 425Ā°F until browned and crispy.
- With garlic: Add minced garlic during the last few minutes.
- With lemon: Finish with fresh lemon juice for brightness.
- With bacon or turkey bacon: Great if you like a smoky, savory flavor.
- Honey-balsamic: A little honey and balsamic vinegar makes the crispy edges slightly sweet and tangy.
And yes, they’re nutritious: Brussels sprouts provide fiber, vitamin C, vitamin K and folate.
So the real question is: who here has only tried the overcooked, soggy kind? š
