Brussels Sprouts

Some cooking tips.

I hated them when I was a kid, but now that I’ve gone paleo, I’ve actually acquired a taste for them. And Trader Joe’s sells them on the stalk (quite a few for three bucks), which keeps them fresh for quite a while (just pull them off when you want to cook some).

4 thoughts on “Brussels Sprouts”

  1. Love Brussels Sprouts and, like you, I didn’t care for them when I was a kid. These days I ordinarily steam them. But that roasting idea sounds good.

    When you mentioned paleo in an earlier post I did a little research. It sounds interesting but it’s a little confusing. One link you gave said to avoid legumes – like beans and peanuts.

    If my limited understanding of the basic paleo idea is correct, neanderthal-dude would have been happy to eat beans and peanuts etc. And I would have expected that natural selection would have selected the ones who processed those things most efficiently.

  2. I was never a big fan of Brussels sprouts, but I only discovered the technique of roasting them after seeing one of those stalks on sale at Trader Joe’s. The site you linked to suggesting roasting them for half an hour at 350 degrees; I used Ina Garten’s recipe which calls for roasting them in a 400 degree oven for between 35 and 40 minutes. I think the hotter temperature and longer roasting time produces a nicer result–one that lacks the bitterness they can sometimes have with other preparations (and also with slower roasting times). I actually think of the Garten-style roasted sprouts as being sort of akin to slightly tangy tater tots–only much healthier than those processed potato bits.

  3. My fingers got the better of my brain once again. I typed “slower roasting times” when I really meant: “shorter times at a lower temperature.”

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