Brussels Sprouts Candy

Why do Brussels Sprouts have such a bad rap? So many times when people are asked what their worst favorite food is, brussels sprouts gets top bidding. And I have to admit that the smell of them cooking can sometimes be described as a bit funky. Some folks will smother them in cheese to get their kids to eat them. But quite frankly, for me that the worst way to fix them. 

The brussels sprout is loaded with healthy goodness. One cup of those little "cabbage balls" have 124% daily value of Vitamin C. They also contain Vitamin K, B6, fiber, calcium and protein. They are so good at thinning your blood, a person on blood thinner should not eat them. My question is always about why a person can't replace their blood thinner completely with foods like brussels sprouts. Maybe ask your doctor that question.

So, some people that love brussels sprouts prefer to roast them in the oven. But I hate heating up my oven. Every time I do, my smoke alarm goes off. So for me, it is so much easier simply to stir fry them. Start with a good squirt of olive oil in your favorite skillet. And you know me, I'm going to chop some onion and bell pepper. 

I recently started buying only the red variety of sweet bell pepper. They are the best tasting to me, healthiest since they have been on the vine the longest and their bright red color adds something exotic to any dish. Add some salt/pepper, garlic powder, paprika and sage and simmer this together with the brussels sprouts for about 20 minutes.

Since I am kind of a lazy cook, I buy the packages of fresh brussels sprouts that have already been cut in half. They are ready to dump into the skillet without any extra prep. Gently stir the vegetables in the oil and spices so they soak in while they are cooking. Don't stir too hard or the little cabbage heads will come unraveled and the presentation will not be as nice when they are done.

As they cook, they will brown slightly in places and maybe even a few leaves will get a little crispy. That's the way I like it, so don't worry if that happens. Continue to simmer and stir gently until they are as done as you like and it appears that all the flavors are mixed up very well. The more they cook, the sweeter they will be. And I think its that sweetness mixed with the salty garlic that makes this dish taste like candy to me.

This makes an excellent side dish or if you are like me, you might just make a meal out of this scrumptious vegetable. So where does this veggie get its name? Well, Wikipedia says that in the 13th century, this became a very popular vegetable in Brussels, Belgium and many farmers began growing it there. Yeah, so try cooking Brussels Sprouts like this instead of smothering them in cheese and hiding all their great flavor.