I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
May 20, 2015
I know a lot of you out there wrinkle your noses at brussels sprouts- I was never a huge fan, either, until I learned how to roast them (and every other vegetable known to man) in the oven. But believe it or not, I’ve found an even tastier, simpler way to prepare them- and now, I eat a bowl of brussels sprouts for lunch nearly every. Single. Day.
Try this recipe, though, and see if you don’t start CRAVING brussels sprouts, too. I’m going to give you the simplest version of the recipe, and then give you some optional add-ons at the end.
Once you’ve gotten the basics down, try adding other ingredients to shake things up:
-Sometimes, I add a teaspoon of minced garlic during the last minute or two of cooking for an added kick.
-Other recipe variations include bacon and onions, pine nuts, honey garlic sauce, pancetta and shallots,
-Finally, if you’re a fan of oven- roasted vegetables, try pan-roasting them on your stove. I typically prepare roasted vegetables on my stove now because I have much more control over the browning process- and I can stir them to make sure they’re cooking evenly. This is a great way to prepare broccoli and cauliflower in particular.
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Two words: bacon jam. My family won’t eat Brussels sprouts without them, and why would anyone want to? 🙂
What is bacon jam??
I buy it at my local HEB grocery store–it’s kind of pricey but it’s soooo delicious. It’s basically a bacon relish, and I use it to finish off veggies. It’s also the secret weapon in my deviled eggs and egg salad.
Yum! I’ll be on the lookout for it!
This is how I like to cook brussels sprouts too. I also like to add in a splash of acid – apple cider vinegar or lemon – during the last few minutes of cooking. It just brightens them up. And I’m going to be on the lookout for bacon jam too.