Brussels sprouts tormented me as a kid.
Long time ago, when I was a wee child. I remember my first encounter with brussels sprouts. It was at our local Luby’s, I was in the salad section and came across these tiny green baby cabbage like vegetables. Being Leann, I love cabbage. Forever and always. So I assumed and was regrettably incorrect when it came down to the actual flavor profile of brussels sprouts. The tiny green cabbage-like vegetable tasted like a bitter, dirty and old indistinguishable cabbage. I was filled with disappoint and terrible mental scars.
Today, I gave brussels sprouts a second chance.
Of course, this second chance wasn’t given lightly. I made sure to pair the tiny sprouts with my one of my favorite sweet roots, beets. After preparing the mixture, I stared at my concoction with doubt for a few moments until I finally pulled myself together and took that first bite. I was in awe. The brussels sprouts reminded me nothing of that cold and tormented dinner night at Luby’s! They actually almost resembled broccoli according to my taste buds. Here’s how I transformed them:
- 12oz of steamed brussels sprouts
- 1 small cooked and sliced/cut beet
- 2 Tablespoons olive oil
- 1 Tablespoons of margarine
- Warm olive oil in small pan, combine brussels sprouts and beets in pan
- Season with salt and pepper based on preference
Literally probably one of the most simplest and eye opening combinations I have ever tasted! If you want, you could even place the two in the oven on a broil to add a little char on top. Then add a squeeze of lemon and zest for a fishing touch.
I ate it so fast that I wasn’t able to catch an awesome picture unfortunately. However, if anyone decides to try this at home just remember to think of me and send a nice picture my way.
Fun fanatic fact: Brussels sprouts are actually a member of the cabbage family!
Here’s another idea for a beet and brussels sprouts combination that’s worth a try.
Till next time my fellow peers!