Today’s post is about one of my all-time favorite veggies, Brussels sprouts. As a child, I hated Brussels sprouts! Even though I thought they were baby cabbages—and I loved cabbage—I was disappointed because they didn’t taste anything like cabbage. Their flavor was too bold and bitter for my liking, and they smelled horrible. Well, fast forward to many moons later, Brussels sprouts are on my menu, if not weekly, then almost every other week. I’m not sure when my taste buds changed. Maybe during culinary school. But now I love them!

Last week, I purchased a bag of fresh Brussels sprouts and prepared them over the weekend. The way that I prepped them is how I typically do; however, I usually roast them in the air fryer instead of braising. Here’s how I cooked them this time:

First, I quartered the Brussels sprouts and tossed them with a little olive oil (enough to lightly coat them—about 2 teaspoons per 10 quartered sprouts). Then, I added garlic powder, onion powder, and a little salt and pepper before tossing them into the skillet (frying pan) to start the braising process. Quick note: I rarely measure my seasonings, so I cannot tell you exactly how much I added, but it was about 3 generous shakes of each powder and 1-2 shakes of salt and pepper (all can be adjusted during or after cooking). 

Okay…now that we’ve gotten that out of the way, let’s carry on.

After adding the Brussels to the skillet, I let them cook over medium heat, periodically tossing them and adding small amounts of water (a tablespoon at a time) to keep them from scorching. I did this for about 5 minutes. Then I lowered the heat and covered the skillet with a lid to let them cook for an additional 8-10 minutes (feel free to cook them to your level of doneness). During the last minute or so, I added some crushed red peppers, gave them a final toss, then served them. And y’all, they were delicious! 

Before I end, here are a few fun facts about Brussels sprouts. 

~ Brussels sprouts are not baby cabbages. They may look like tiny cabbages, but Brussels sprouts are small buds of greens that grow along stalks of a plant, while cabbage grows as a single head surrounded by large, leafy greens. With that said, they are in the same plant species, Brassica oleracea (USDA Plants Database).

~ Brussels sprouts are low in calories (~56 calories per cup, cooked, plain), and a source of vitamins A and C, folate, calcium, and fiber (USDA FoodData Central).

Questions for you (feel free to drop the answers in the comments):

Do you like Brussels sprouts? If so, how do you like yours prepared?

Is there a vegetable you disliked as a child but love today?

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Eat Well. Feel Well. Live Well.
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