Brussles Sprout Believer!

My sister volunteers at a local cooking school and is always sharing with me new ways to enjoy healthy foods. In a class just last week she was learned a new, interesting way to use Brussels sprouts! This is lucky for me, as I have fallen in love with this leafy little bud. I've been enjoying Brussels sprouts for a few weeks now - they caught my eye at the grocery store. The store had a beautiful display of them where they were all still on their stalks.

My sister volunteers at a local cooking school and is always sharing with me new ways to enjoy healthy foods. In a class just last week she was learned a new, interesting way to use Brussels sprouts! This is lucky for me, as I have fallen in love with this leafy little bud. I've been enjoying Brussels sprouts for a few weeks now - they caught my eye at the grocery store. The store had a beautiful display of them where they were all still on their stalks. 

I love to eat food that is in season and these tiny little cabbages looked so fresh and delicious. They looked crisp, firm and dark green - I couldn't wait to take them home and cook them! Unfortunately, my husband has never been a fan. I have tried roasting, baking, sauteeing and boiling them in the past, but it was only with my sister’s recipe that I’ve converted him to a Brussels sprout believer!


I love to try new things and so when I bought a large bunch of Brussls sprouts and brought them home I was excited to try the new technique. My sister told me that instead of cutting the Brussels sprouts in half and laying them on a baking sheet to cook in the oven, I should take each little sprout and gently pull the leaves off from the body of the bud. I did so until I got to a point where the leaves were too tiny. I left the inner "heart of the sprout" intact and laid that on the cooking sheet as well. 

I know doing this sounds like too much work but I promise the effort will be well worth it! After I assembled all the little leaves on the baking sheet, I sprayed them with olive oil spray and sprinkled sea salt over all of them. I had pre-heated the oven to 400°F and I placed them in the hot oven where they cooked until I noticed that all the edges became crisp and brown. I had a big bundle in the oven and they were all totally crisp within 15 minutes! 

After I removed them I couldn't wait to see how they tasted. After one bite I knew this would be my new favorite way to eat them! These little sprout chips can be eaten with you fingers as a crisp snack or used as a crisp topping on any winter soup of your choice. They would be wonderful sprinkled on top of basmati rice, a potato, couscous, quinoa or any grain. They have such a crisp crunch that using them as a topping to any meal will really spice things up in no time for you! They are also more than tasty enough to just eat alone. They would be fabulous as a side dish or a perfect in a big bowl for just crunching and munching on as a snack! 

Brussels sprouts are part of the same family of veggies as kale, collard greens, broccoli and cabbage. These veggies are full of a cancer-fighting property called sinigrin. They are also full of vitamin A, C, folic acid and dietary fiber. I have been trying to keep my diet high in foods containing folic acid because I am pregnant and I know I am getting a healthy dose of it every time I eat these yummy sprouts. 

I encourage you to give Brussels sprouts a try, even if you are someone who has never liked them. If you are already a Brussels sprout believer, however, enjoy these tiny greens as they are fresh and in season! 

Enjoy and try something new!

Have your guests coming back for more (or save the leftovers for yourself!) with this decadent holiday tenderloin. Roasted with rosemary, garlic and dijon mustard, it pairs perfectly with a bright and fresh horseradish cream. And when it's paired with mushrooms and shallots roasted in red wine and beef stock, you can't go wrong.