{"id":13159,"date":"2022-10-17T15:21:46","date_gmt":"2022-10-17T19:21:46","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=13159"},"modified":"2022-10-20T15:24:48","modified_gmt":"2022-10-20T19:24:48","slug":"mainely-dish-roasted-garlic-brussels-sprouts","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2022\/10\/17\/mainely-dish-roasted-garlic-brussels-sprouts\/","title":{"rendered":"Mainely Dish: Roasted Garlic Brussels Sprouts"},"content":{"rendered":"

\u2014 By<\/span><\/i> Alex Gayton<\/span><\/i><\/a>, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension<\/span><\/i><\/p>\n

Brussels sprouts are not one of my usual go-to vegetables and I think this is because the few times I\u2019ve tried them they had a bitter taste. Many people say that if brussels sprouts are cooked the \u201cright way\u201d they are a mixture of nutty, sweet, smokey, and slightly bitter tastes. Well, what\u2019s the \u201cright way\u201d to cook them? The most common recommendation I\u2019ve 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\u2019t 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.<\/span><\/p>\n

Brussels sprouts can be eaten raw, like in a salad as well, and purchased frozen or fresh. <\/span>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!<\/span><\/p>\n

Visit EFNEP’s recipe website for the <\/span>Roasted Garlic Brussels Sprouts recipe and recipe video<\/span><\/a>.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u2014 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\u2019ve tried them they had a bitter taste. Many people say that if […]<\/p>\n","protected":false},"author":160,"featured_media":13160,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[11,258],"tags":[],"class_list":["post-13159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spoonful-recipes","category-spoonful"],"yoast_head":"\nMainely Dish: Roasted Garlic Brussels Sprouts - Cooperative Extension: Food & Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"description\" content=\"Many people say that if brussels sprouts are cooked the \u201cright way\u201d they are a mixture of nutty, sweet, smokey, and slightly bitter tastes. 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