Much like ‘make America great again’, this headline at first seems as mythical as saddling up a unicorn and candy-mountaining off into the distance (I swear I’m not smoking anything – right now).
But I feel the humble brussels sprout (that’s with an S, as it was first grown in…you guessed it, Brussels) gets a bad rap. It turns out your mom wasn’t mistaken when she said brussels sprouts are good for you. First, let’s give it a round of applause for its health properties. It’s loaded with vitamin C – one cup of these babies has more Vitamin C than an orange. It also has anti-oxidants galore and, along with other members of the Brassica veg family that includes broccoli, kale and cauliflower, naturally induces the liver to detox. Big weekend? Put down the full English and double up on your brussels. Ok not really, let’s be realistic about what we can choke down on a hangover.
Let’s then address the elephant in the room that is wildly flapping its ears and trumpeting for attention – The Taste. I’m one of those people who has never minded the taste of brussells, but I’m aware we’re in the tiny minority. We’re the veg-loving equivalent of the Amazon tribe who has never seen another person.
If we can make brussels sprouts taste good, we’re onto an all-round winner. This recipe is super simple and I swear, makes brussels taste like crispy bits of magic garden. You’re skeptical I see, but I challenge you to try it once.
Crispy Roasted Brussels Sprouts
- Brussels – as many as you like (I use a bag which is about 2 cups)
- Coconut oil
- Herb salt
- Smoked paprika
- Peel the outer layers of the sprouts off, so you have a dish of sprouts and loose leaves (see pic for example)
- Coat in melted coco oil and sprinkle generously with spices
- Place in oven at 180 and cook until the sprouts are semi-soft and the leaves are brown and cripsy – yes, they should look burnt!
- Try not to pick out all the delicious crispy leaves before serving.
Optional extra – Tahini dipping sauce
Blend 1 tbsp tahini with 2 tbsp lemon juice and 1 tbsp mustard (can add a touch of raw honey if this is too tart for you).