The Brussels Sprouts Makeover

Why Everyone Should Be Eating Brussel Sprouts Weekly

I didn’t like Brussels sprouts until my brother-in-law came over to my childhood home and made us some roasted garlic powder and salt. It was super simple and easy, and yet, I loved them.

After my first bite of these garlicky-salty-buttery pieces of goodness, I was hooked. My world was completely changed when I realized that this vegetable I had heard of on TV as the bane of every child’s existence was suddenly my favorite vegetable on the planet.

Now, as a college student, I make Brussels sprouts in some shape or form once a week. You heard that right, once a week.

There is often a vegetable, legume, or fruit that is highlighted and marketed as the “healthiest” food on earth every year. And I believe that Brussels sprouts have had this resurgence.

There is a great article by Barry Robinson about this phenomenon that I will link at the bottom. I would highly suggest reading that after this one because it was written super well and had a million great points. I wanted to highlight the whole thing!

While some might not buy into the hype about Brussels sprouts, I certainly do.

They Are Little Cabbages!

If you like cabbage then you will love Brussels sprouts. Roasted, sautéed, fried, or air-fried, Brussels sprouts are so easy to cook and are just as versatile as cabbage.

While you know cabbage in dumplings and other Asian dishes, Brussels sprouts fit any cuisine and are a perfect pairing for any main dish you might have.

Cabbages can be difficult to handle, chop, and prepare, but I find that Brussels sprouts are so straightforward and easier for the everyday cook.

They Hold Onto Any Flavor

Like little cabbages, Brussels sprouts can be put into so many dishes and they will fit the flavor profile.

Whether you’re going with garlic and oil or chili sauce and butter you can’t go wrong with Brussels sprouts on the side of every dish.

I find that whatever recipe I can make with potatoes, I can make with brussels sprouts. This has expanded my creativity in the kitchen and encourages me to try new things.

They Pair Great With Cheese in a Brussel Sprout Gratin.

This book by Joanna Gaines has a brussel sprout gratin recipe that I have adapted with butter and homemade bread crumbs (and occasionally jiffy cornbread mix) to make the best cheesy Brussels that I have ever had.

You wouldn’t think cheese and Brussels sprouts would go together, but in my opinion, Gruyère is so delicious in Brussels with some butter, salt, and pepper. I served this dish at a dinner party, and it was the first thing to go when everyone started eating. People were asking me for the recipe and I swear I sold like 5 cookbooks with this recipe.

Brussel sprout gratin is just my favorite way to prepare Brussels sprouts, but there are a ton of ways that you will love!

You Can Prepare Them a Million Ways

Gone are the days of steamed Brussels sprouts! Make way for the air fryer because putting some halved Brussels sprouts with some oil salt and pepper for a simple weeknight side dish or a brussel sprout gratin for a weekend dinner party!

It is the perfect introduction to other roasted vegetables because you can dress them up however you want. If you don’t like broccoli, try making that brussel sprouts gratin then broccoli cheddar soup, then broccoli with ranch, and in no time you will be a vegetable lover! Slowly build up to it because it is a journey if it isn’t ingrained in you yet.

Plus, It’s A Green!

The biggest plus, for me, about brussel sprouts is that it’s a great way for me to eat more greens. I have a weird allergy where I can’t eat raw fruits and vegetables (it’s an extreme case of OAS) so salads are kinda out of the picture for me. I hate kale and spinach, but broccoli and brussel sprouts I will gladly consume in large portions.

If you aren’t a salad person, but you need more greens in your life, you should try Brussels sprouts because they are rich in iron, fiber, and vitamins c and k!

While Brussels sprouts might be expensive, I find that when I spend more money on a portion of food I want to eat them. When I buy cheap broccoli, I tend to forget about it and let it get old in my fridge or freezer. With brussel sprouts, I am determined to eat all of them before they go bad.