In defense of brussels sprouts

I feel sorry for brussels sprouts.  Out of all the vegetables, they have the worst reputation.  Maybe it started with elementary school cafeterias serving over-boiled brussels sprouts for lunch or maybe they serve it in prison, but wherever it started, the myth that brussels sprouts are gross is alive and well.

Fortunately, I never had the bad experience most people seemed to have had with brussels sprouts.  My first encounter with this underappreciated vegetable was in the beautiful Napa Valley in Northern California during my time spent there working on my undergraduate degree.  It is not unusual to see brussels sprouts as a side dish in many of the restaurants in the Valley.  The first time I ate one of those curiously perfect miniature cabbages, I was sold.  The slightly sweet charred flavor that had seeped into many of the dishes, perfectly complemented the slight bitterness of the brussels sprout.  From then on, I set about trying to figure out how to achieve the perfect symphony of flavors for a great brussels sprout recipe.

On my quest to find a great brussels sprout recipe, of course I consulted with other cooks I respect.  But no one seemed too excited about the idea of brussels sprouts, much less have a good recipe for them.  Finally, my sister-in-law came through with a deliciously simple, yet incredibly satisfying recipe. This brussels sprout recipe makes a great side dish because it can stand up to heavier dishes like gravies and potatoes, but can also be a simple accompianment to a mellow tofu entree.

I hope this recipe will change people’s minds about brussels sprouts.  If you like this recipe, share it with a friend or family member, together we can help save this poor vegetable’s reputation.