You can include my child as one of those who is not a huge fan of the “Brussel sprouts”. She has no recollection why she does not like it, she just knows that she does not like it all.
So, I made a deal with her – that if I find a way to cook Brussels sprouts differently would she try it? And she said she would.
According to Wikipedia, Brussels Sprouts is a member of the Gemmifera Group of cabbages, known for its edible buds. They are leafy green veggies 2.5 – 4 cm in diameter – I say they are the baby cabbages.
Although native to the Mediterranean region with other cabbage species, it was during the 5th century when Brussels sprouts first appeared in Northern Europe, later on being cultivated in the thirteenth century near Brussels, from which they derived their name.
Probably one of the reasons why kids generally like Brussels Sprouts it’s because of its bitter taste. As researchers say that an aversion to bitter and sour – generally a heightened gag reflex – is a survival instinct since most toxins taste that way too.
Like any momma, you try to make the Brussel Sprout experience a little bit better than the usual. Let me share to you a recipe I found via “Green Eating – Delicious Plant-Based Recipes”.
Caramelized Brussel Sprouts with Cranberries
- 1 tablespoon vegetable oil
- 1-pound Brussels Sprouts, ends trimmed and discarded, thinly sliced
- ¼ cup dried cranberries
- 2 teaspoons packed brown sugar
- ¼ teaspoon salt
- Heat oil in large skillet over medium-high heat. Add Brussels sprouts; cook and stir 10 minutes or until crisp-tender and beginning to brown.
- Add cranberries, brown sugar and salt; cook and stir 5 minutes or browned.