Did you know that Brussels Sprouts are considered the most despised vegetable in the eyes of Australian kids?
Well, in my era, they were. The funny thing was, I’d never eaten one until I was well into my teens.
Me- “I hate brussels sprouts’
Mum- ‘You’ve never eaten a brussels sprout’
Me- ‘I hate brussels sprouts’
Mum- ‘I cook in this house and I’ve never made brussels sprouts’
Me- ‘I hate brussels sprouts. I ate them at Andy’s house.’
Mum- ‘You’ve eaten at Andy’s house once and his mum said she bought you boys happy meals from Mcdonalds.’
Me- ‘I hate brussels sprouts’.
Mum- *walks away swearing in Persian*
How times have changed. They have slowly become one of my favourite vegetables. Not boiled or steamed brussels- unless lathered in butter and salt, I’d feed them to Niki. Just kidding, she doesn’t eat vegetables.
The key to a perfectly delicious brussels sprout is the method it it cooked and the seasonings- Personally, I love them crispy on the outside but soft on the inside- NOT an easy feat to achieve. Whenever I simply roast them, they get crispy on the outside but still are firm on the inside. They may also turn into charcoal. They sometimes may need to be in the damn oven for 2 hours. NOT COOL.
My method of ‘double roasting’ is cheating….sort of. To get this texture, I firstly microwave the sprouts lightly before coating them in the necessary marinade before chucking them in the oven for 20 minutes, or until the perfect crispy exterior.
I mentioned on Monday that I usually prep a couple of vegetable sides to bring with my lunch to work and these have been standard. Standard and delicious- especially eaten cold.
Next time someone says they hate brussels sprouts- Make it this way and give them a piece of gum. They’ll need it.
Double Roasted Brussels Sprouts
- 1 kilogram of brussels sprouts, trimmed
- 1/4 cup good quality olive oil (I used a garlic infused olive oil)
- 1 tsp garlic salt
- 1 tsp garlic flakes
- 1-2 tsp red pepper flakes
- 1 T cracked black pepper
- Cooking spray (I used an olive oil spray)
- In a microwave safe bowl, place brussels sprouts in 1 inch of water and cook for 2-3 minutes. Remove and allow to cool.
- Preheat the oven to 180 degrees Celsius. Line a large baking tray with baking paper and coat with cooking spray and set aside.
- In a small bowl, combine the garlic salt, garlic flakes, red pepper flakes and mix to combine.
- In a large mixing bowl, add the cooled brussels sprouts and add in the olive oil and ensure the sprouts are fully coated. Transfer to the baking tray and spread evenly. Sprinkle the spice mixture over the vegetables. Add the cracked black pepper and cook in the oven for 20 minutes, flipping halfway throughout. Once tender, remove from the oven.
Note- If you don’t have a microwave, blanch the brussels sprouts in a pot with boiling water for 2-3 minutes. If you don’t have olive oil use a neutral flavoured coconut oil or 3 T of salted butter.
Hope to see you guys swing by Sunday for some Spill it, Sundays action!
Was there a vegetable you despised as a kid but now love?
What was something infamous for being ‘hated’ as a kid?
What is your favourite vegetable side dish?