No chasing these little spheres around the plate!
Seems like Brussel sprouts have always gotten a bad rap in the green vegetable category. Ever wonder why? Well, after some searching I found that it is in your DNA. Either you have the “sprout gene” (PTC) or you don’t. This gene comes in 2 forms – bitter and non-bitter tasting. If you are really interested in why you may be a BS hater, read on here.
The BS’s, for me, have become less bitter and I think that is the way I prepare them these days. A little sweetness from balsamic or adding dates or golden raisins can’t help to elevate this little vegetable to a better place in our vegetable choices. My mother never prepared Brussel sprouts and that’s probably because my dad didn’t like them and back then she cooked vegetables like cabbage and even green beans long past their “done” stage making things a drab color and mushy. In later years all of my mother’s and dad’s cooking changed and green beans were cooked to a vibrant green or cabbage not cooked to death. I personally like my cabbage cut into small pieces and sautéed very quick so it still has a little bite to it and the color resembles more of what it looked like when cut from the garden.
