Brush your shoulder off if you have ever stated and/or heard the following:
“Brussels Sprouts are gross.”
Okay, so maybe brushing your shoulder off isn’t entirely appropriate at this point in time, concerning the topic at hand, but you have to admit...brushing a shoulder off is so much more entertaining than simply raising a hand or responding with a “Yes!”
As I envision many of you in agreement, like you, I’ve heard the above misconception countless times. Interestingly, in my 28 years of existence, I never had the privilege of consuming this green vegetable...until this past year. Blame it on the scarcity of quality grocery stores in Pennsylvania, lack of Trader Joe’s, or the nation’s inability to properly promote/display frozen vegetables in a desirable, eye-catching manner.
Regardless of the exact reasoning, it wasn’t until I moved to Chicago that the discovery was made. The exact date was…okay, so I don’t know the exact date. (That type of recalled information would be entirely creepy and continue to support the reason as to why I’m single). That being said, I do remember it being shortly after I began shopping at a Trader Joe’s for the bulk of my groceries week-in and week-out.
Somewhat obsessively, I go through approximately 10 bags of brussel sprouts weekly.
Needless to say, I love brussels sprouts and am slightly offended when someone describes them as gross.
Moving past the phenomenon of brushing a shoulder off, and the self-awareness that TJ’s carries many goodies—other than almond butter and Sublime Ice Cream Sandwiches...More importantly, WHY does this misconception of brussels sprouts exist?
I’ve found that others form this misconception based on one of three reasons:
- A false assumption was formed without ever trying them based on their appearance and/or bold name.
- Aunt Sally, who unknowingly misunderstood how to prepare them, served them one Thanksgiving and forced you to try them.
- You have not one idea how to cook them; therefore, you fear making a wrong choice while possibly wasting money.
In any case, if you stated or have heard another describe brussels sprouts as gross, I’ll imagine that after reading the few paragraphs above, you’ve become provoked in some manner to get out there and purchase your very own bag of brussels sprouts. I have high hopes that if you carefully follow the instructions below, you’ll be very pleased with the outcome and without hesitation look forward to adding them to your green-leafed vegetable arsenal. As important is our daily duty to become stronger, bigger, and sexier, so is the necessity for this vegetable to receive some respect, blasting through its bitter reputation. Here are some tips in what to look for at the grocery store and how to correctly prepare/cook them once you're home:
At the Store:
Look for a brand or produce spread where the sprouts are:
- Pre-washed and removed from its stalk. *Cuts prep time in half
- Green. *Ensures quality taste
- Quarter-sized. * Cuts cooking time AND ensures even cooking
- Frozen. *Locks in freshness
I personally enjoy Trader Joe’s True Belgian Brussels Sprouts. They can be found in the frozen foods aisle, commonly beside the Sweet Peas and across from the Organic Fancy Blueberries.
Once home:
Assuming you purchased a one-pound bag of brussels sprouts (pre-washed, green, quarter–sized, and frozen), you’ll need the additional items/ingredients:
- Microwave
- Skillet
- Canola Spray
- Garlic Salt
- Sea Salt
- Spatula
Do:
- Place the enclosed bag in the microwave for approximately six minutes, or until no longer frozen.
- Stove-top: spray the bottom of a skillet with Canola oil. Pre-heat for roughly three minutes. (This should allow ample time for the skillet to be at a searing temperature).
- Empty the contents of the bag evenly into the pre-heated skillet.
- Lightly spray Sprouts with Canola Oil spray.
- Sprinkle Sea and Garlic Salt evenly on top of sprouts.
- In roughly five minutes, or until one side is crisp and dark brown, use spatula to flip each and every sprout over.
- Lightly spray the seared side of the Sprouts with Canola Oil spray.
- Sprinkle Sea and Garlic salt evenly atop.
- Sear a final five minutes, until crisp and dark brown.
The End Result(s):
Taste: A delicious blend of sweet and salty
Texture: Crisp, yet dense
Perfectly combined with: Any meal
High Probability of: Increasing your Bench by 35%
For an added bonus, brussels sprouts not only taste magical—more magical than Lucky Charms, but they also are remarkably nutrient-JACKED. To learn more about the digestive, cardiovascular, inflammatory/anti-inflammatory, antioxidant, and cardiovascular properties they bear, I recommend checking out the following resource (p. 27): The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why by Jonny Bowden Ph.D. C.N.S.