I want to start out by apologizing for this post being late. I was sick with a stomach bug yesterday and talking about food just wasn’t working. This is probably why truly successful bloggers write their posts the week before. I do not.
This is a week of brussels sprouts. I love them and we eat them often. Roasting is the way to go. (seriously, over the years I’ve eaten them in many different ways.) Roasting brings out the natural flavor of the vegetable while boiling makes it taste like stinky feet. (Can we still stop boiling vegetables already. it’s a bad idea and the only time it’s okay is in a soup and even then, you have to be careful.).
When we cook brussels sprouts at home I usually toss them in olive oil and salt, roast them for thirty minutes and then drizzle a balsamic vinaigrette over the lot. It’s delicious and a definite hit in my family. When I set out to test recipes for this week I knew I wanted something different.
There are hundreds of recipes online for almost anything you can imagine to eat. I mean I love cookbooks (I collect them like knitting patters and use them about as much) but the vast majority of my recipes come from online sources. A lot of the recipes I found used balsamic. Not that I can blame them, balsamic and brussels sprouts go together like peanut butter and jelly. (Okay maybe not the best analogy but you get the picture.)
Despite how yummy my traditional recipe for these was, I wanted something new. I wanted something that tasted like it came from a health-conscious gastro pub (are these at thing?). I wanted it trendy, delicious, and beautiful.
And then I found it crispy Barbeque Spiced Brussels Sprouts from the Athletic Avocado. You can find the recipe here. According to the recipe it’s paleo and whole-30. (neither of those things matter to me but they might matter to you.)
The recipe author was looking for restaurant style brussels sprouts. Just like that I found what I was looking for. The recipe itself looked easy to follow and the end product looked about as delicious as I could imagine.
I dug in and had fun. I know I usually have some mishap to confess to about these test recipes but in this case, everything went smoothly. The recipe not only looked easy to follow. It was easy to follow.
I made these in two batches. I liked them so much, I had to make them again. The first time I followed the instructions exactly. The second time I tweaked things for my oven and taste a bit.
As to the first batch. The brussels sprouts came out perfect. They were tender on the inside, and crispy on the outside. Just the way I like them. The BBQ rub you toss them in led a night subtle flavor and enhanced the natural sweetness of the vegetable.
There was a little bit of heat in the rub but I wanted more. (An easy fix all around, just add more chili powder.) The addition of the sugar was perfect as it made an almost carnalized exterior to the sprouts that was not just tasty but had a delightful mouth feel.
The one downside I found to this recipe was that some of the sprouts got a bit overdone. This might be my oven but I decided I needed to tweak the recipe a bit. The roasting instructions called for 25 minutes at 425 and then another 5 minutes at 450. For my second attempt I cut out the second part of the cook time and the brussels sprouts came out perfect.
I also added more chili powder to get the extra kick I felt was lacking and they blew my mind away. So good, seriously easy to prepare, and beautiful on the table, could you ask for anything better?
Don’t let brussels sprouts scare you. With the proper preparation they’ll become a staple on your kitchen table.
I am not a nutritionist, dietitian, or medical professional of any kind. I am just a regular person sharing my personal journey on a way to a healthier, more satisfying life. Consult with a medical professional before starting any new exercise or diet plan. Please see full disclaimer here.