Brussels sprouts are one of my FAVORITE vegetables. However, I think Brussels sprouts are probably one of the most disliked veggies among the general population. Part of the problem with disliking veggies in the first place is that people forget to experiment with cooking methods that may be more palatable. When it comes to developing a taste for veggies that you aren’t used to, it’s alllllllllll about the preparation (and giving them more than one chance!). Some people really love raw veggies (I don’t), while others love them roasted or steamed.
When trying to develop a taste for Brussels sprouts, roasting and adding the right combination of spices and seasonings is key. In this recipe, I added a Thai kick to the Brussels sprouts, which was inspired by the Brussels sprouts appetizer that Surly has on their menu. Side note: Surly is a local MN brewery located in Northeast Minneapolis that you HAVE to check out if you live here or come to the Twin Cities to visit!
To make these, all you have to do is roast the Brussels sprouts and then marinate them in the Thai vinaigrette. Then you can eat them as a side dish or add to a salad!
Besides the fact that they taste good, there are many other reasons why you should eat Brussels sprouts. They are super healthy, not only with their richness in many vitamins & minerals, but they contain a powerful antioxidant called kaempferol. Kaempferol has been studied (in laboratories, not in humans) for its potential to reduce cancer cell growth and lower inflammation. Including them as part of a well-balanced diet will support your health, and may reduce your risk of developing certain chronic illnesses.
One of the clients I work with told me that he doesn’t particularly enjoy the taste of Brussels sprouts, but he eats them because “they make cancer cells commit suicide.” He just might be right!
- 1 bag of Brussels sprouts (14 ounces or about 3 cups)
- 2 tbsp olive oil
- ⅓ cup rice vinegar
- 3 tbsp tamari
- 1 tbsp peanut butter
- 1 tsp minced garlic
- 1 tsp honey
- 1 tsp basil
- Sesame seeds
- Preheat oven to 375 degrees F.
- Slice the Brussels sprouts in half and combine with olive oil in a bowl. Place on a baking sheet, and roast in the oven for 20-25 minutes.
- While the Brussels sprouts are roasting, make the vinaigrette dressing by combining the rice vinegar, tamari, peanut butter, garlic, honey and basil together.
- When the Brussels sprouts are done roasting, place into a bowl and mix with the thai vinaigrette. Let the Brussels sprouts marinate in the vinaigrette for 20-30 minutes.
- When you are ready to serve them, you can reheat the Brussels sprouts in the oven or on the stove.
- Garnish with sesame seeds and cilantro.
Now I want to hear from you! Are you a Brussels sprout lover? What is your favorite way to prepare them?