Eat Your Brussels Sprouts
Posted by in Sides
I’m married to a man who doesn’t much like Brussels sprouts. But I happen to love them, so I’m always looking for ways to convince him to eat them. One of my tricks is to roughly chop them. They no longer look like little cabbages and are somehow much more approachable when they are soft little pieces. My other trick is to add flavor. There’s been a recent explosion of flavored oils in grocery stores and specialty shops. In this recipe, I used an olive oil infused with wild mushrooms and sage, but there are many options you could try. Lemon olive oil is an easy one. Almost any other herb infused oil will work as well.
1/2 lb Brussels sprouts, roughly chopped
2 Baby Bella or button mushrooms roughly chopped
1 tablespoon wild mushroom and sage infused olive oil
salt and pepper to taste
pinch of dried sage
That’s it! Place the ingredients on the parchment, toss with your hands or a spoon, and fold the packet (see Technique page on this blog) and bake at 400 for 30 minutes.
Did he eat them? Yep. And so did the kids!
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Yum! Can’t wait to try this one. I have a lot of Brussels Sprouts recipes; that’s one thing I like about them – you can prepare them a lot of ways.
They really are pretty flexible, particularly if you cut them up
Love the idea of adding mushrooms. I’m another fan of Brussels sprouts. Usually serve them with garlic. This parchment method sounds so much better than the way I would cook them before. They would get mushy in the water, then burn in the frying pan. Thanks for sharing!
What a great way to prepare these – so healthy and simple (the best!).
I never had brussel sprouts as a kid, now I love ’em. Combining them with mushrooms sounds brilliant.
Count me as a non-BS fan. I think disguising them is a great idea, though — might even fool me.
I love brussels sprouts too. There are not many of us in the world. I love them roasted, but I def want to try this recipe. Sounds great.
I’ve recently discovered the joy of roasted Brussels sprouts. I cook mine with garlic and coconut oil topped with a sprinkle of salt. I’ve been wanting to try them with balsamic vinegar, too. I like the idea of cutting them up – I’ll give that a try.
This is such a timely post! I was just wondering the other day how I could get my husband to eat brussel sprouts!
Love me some Brussels Sprouts. And our mutual friend Melanie Haiken has an awesomely simple recipe for same that I think you’ll love. Ask her about it.
Almost like my favorite recipe for brussel sprouts!
Slice them in half and carmelize in a frying pan on med watching carefully. (15 min?)Lightly salt. After they are carmelized add a tablespoon of water and a tablespoon of lemon juice. Cover for five minutes to steam. Yummy!
I like the foil packet idea though. Less mess. 🙂
LOVE Brussel sprouts. With a little garlic butter… heaven. And for the record, I also love Lima Beans.
I do too!
Sounds good.
I love Brussels sprouts (even though I can’t spell them correctly.) I’ve got my parchment paper handy. Can’t wait to make this one!
I did this recipe, using olive oil and lemon pepper. My picky on greens husband loved it so much, he requested it again and said, “Make more next time!”
I love brussel sprouts and eat them almost everyday but cooking them in olive oil with mushrooms so they are kind of steamed and pouring them over cottage cheese. Sometimes I substitute broccoli but this has helped me lose over 90 pounds since last summer. Can’t understand anyone not liking them. I was vegetarian back in the 70’s and love all kinds of veggies. The only seasoning I use on them is garlic, pepper and chili powder.
This is exactly how I like them… I cook enpapillote all the time, and these are fabulous…my children love them, and ask for this dish… I happen to be a classical chef, but this is so easy and yummy, it certainly doesn’t take a chef to make this lovely, scrumpious dish… I’m cooking this tonight with a Mediterranean fish, also enpapillote. My children always look as if they received a gift, and can’t wait to open it… : ).
I’m glad your kids enjoy this! Sometimes presentation really is key when it comes to kids!
Sometimes I take my cooked beans, cannelini, lima, butter, pink, pinto, or whatever you like, or have on hand, and top with whatever fish you like, and your favorite herbs & seasonings, and cook enpapillote. This is a classic combination, and works well together everytime. Very Italian, Portuguese, Mediterranean style. At Jane, I’m with you Jane, I love Lima beans, butter beans, fava beans, any bean almost, but especially the Lima, and butter beans…and any kind of broad bean! Chef L.
Here’s another great idea…smear your fish with tahini, and soy, salt & pepper, and top with green onions & cilantro, or whatever herbs you like. Place atop a bundle of spinach, and cook enpapillote… So yummy
Lots of recipes like this in my book The Parchment Paper Cookbook!