Mainely Dish: Roasted Garlic Brussels Sprouts
— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension
Brussels sprouts are not one of my usual go-to vegetables and I think this is because the few times I’ve tried them they had a bitter taste. Many people say that if brussels sprouts are cooked the “right way” they are a mixture of nutty, sweet, smokey, and slightly bitter tastes. Well, what’s the “right way” to cook them? The most common recommendation I’ve found online and from friends and family is to roast them, and we have the perfect roasted brussels sprout recipe for you! I think the combination of garlic and brown sugar in our recipe is delicious, and there was hardly any bitterness. I personally don’t like roasting vegetables until they are crispy and blackened, but I have a lot of friends and family that insist that is the best way to eat them.
Brussels sprouts can be eaten raw, like in a salad as well, and purchased frozen or fresh. When selecting fresh Brussels sprouts, try to avoid any that are soft or yellow. Look for ones that are firm to the touch and bright green. I hope this becomes your new go-to roasted brussels sprouts recipe!
Visit EFNEP’s recipe website for the Roasted Garlic Brussels Sprouts recipe and recipe video.