Brussels Sprouts

For a very long time, I would get the same impression whenever someone would mention Brussels Sprouts: stinky and disgusting.

To this time, I still think of the same story when cooking them; the story of Franklin and the Brussels Sprouts. In this episode, Franklin the turtle must eat six Brussels Sprouts if he wants to have dessert. He first tries to give one of the round green vegetables to the dog, but even the dog doesn't want it. He then hides two in his pockets -understand his shell, two in his napkin and resolves to eat the last one. Not too long ago, I would definitely refuse to eat Brussels Sprouts. Until I decided to try them cooked with some bacon. And it ended up being not as bad as I thought. Still, I was not totally won on that one. It took me a few tries but then, all of a sudden, I became addicted. I simply love them roasted in the oven. I'm almost to the point where I eat Brussels Sprouts every week !

I now learnt a great deal about this cruciferous. For example, did you know they contain excellent levels of vitamin C, vitamin K and even vitamins B ? And like broccoli, they have a level of sulforaphane, which has potential anticancer properties ! And it's only a few of their good attributes... Go Brussels Sprouts !!!

(This recipe is for one person.)

Ingredients:
1 carrot
5 Brussels Sprouts
1 Russet potato
1/2 onion
3 garlic cloves
1 tablespoon of extra virgin olive oil

Directions:
1. Preheat the oven to 400F.
2. In a pan, mix all the solid ingredients cut into cubes.
3. Cook for 30 minutes, stir and put back in the oven for 10 more minutes.

You may want to cook your Brussels Sprouts separately because they don't need to cook as long as the other vegetables. But personally, I like mine to be crispy. Plus, I cut everything quite small which reduces the time of cooking. You can also enjoy the Brussels Sprouts plain with homemade sweet potato fries. Either way, it is delicious ! Enjoy what is about to become your favorite vegetable...