I hated these as a child. I remember how the smell just would not let me eat these little guys. But, I figured out that the brussels sprouts were not to blame. How they were cooked was. So when I learned how to cook (trial and error) I figured out how many ways you can cook up a delicious brussels spout. Now they are my absolute favorite food. Apart from tasting fantastic, being quite flexible with many foods, it is also a very powerful nutrient dense little round ball of goodness.
These were washed, trimmed (bottom cut off if part of the stem is still there) and then just toss them whole in a baking dish. 425 degree oven with some good untoasted sesame oil and herbs to your liking. I prefer herbs that remind me of winter foods, like rosemary or herbs des provence. A little sea salt and some pepper is fine, if you like it more intense in taste, or you can even add a spice like chili powder. Cook (roast) for about 35 minutes and stir once or twice. You need to add a little water along the way to the bottom of the baking dish. Probably once or twice as well. Just a little if not they get too soft.
If you use olive oil you have to have the oven at a lower degree as the smoke point for olive oil is at about 350 degrees, depending on the quality of the oil. The higher the quality of oil the lower the smoking point, therefore don’t use your expensive virgin cold pressed olive oil for cooking.
You can serve them with some walnuts as well. Adding some crunch.
Another favorite of mine is to sauté the brussels spouts in a deep pan with cut up butternut squash.
Depending on how long you cook them, the brussels sprouts will be a little softer this way. The sweetness of the squash is just a very yummy mix. I use the same herbs as above, same oil as well, but add a little water to the bottom of the pan while sautéing so I don’t need as much oil and it becomes a lighter taste to the dish as well. You can also add some brown rice vinegar or mirin with the water to add some extra taste. If you like a more heavy taste you can of course just keep adding a little oil when it needs it. Do use a little sea salt to open up the taste, but let the natural flavors come through. Use only pinches of sea salt. You don’t want to taste the salt, only what it does for the food.
Brussels spouts is perfect for the holiday season as an extra veggie dish of health. It completes almost any meal if you ask me. A great combination is asparagus, brussels sprouts, some kale, and quinoa. That is a super meal in all ways. Super tasty, super healthy, all super foods, and super easy. The quinoa is a complete protein, the complex carbs are all there too as well in the veggies, and a little healthy fat from the oils or add some pine nuts and you are all set to enjoy.