Most of us are trying to eat a little healthier this month, and for some, that can be a challenge, especially when it comes to increasing your consumption of vegetables everyday. I guess I’m the lucky one because we always ate tons of vegetables, and fruit growing up, and my mom cooked for us every night after work. My plate at the dinner table had at least two vegetables, and a side salad. I know I was spoiled in that way. Those habits bled into my adult eating, as expected, and so for me, vegetables are a food I crave, but for those of you that don’t, I’m here for a little inspiration, or push in the right direction.
Brussels Sprouts can be a good start on the vegetable spectrum. Yes, I know they can be bitter, but with the right way of cooking, or a proper dressing tossed amongst them, they can be super delicious. Shaved brussels sprout salads, or roasted brussels sprouts either on a sheet pan, or in an iron skillet, are just some of the ways to enjoy these gems. For me, it’s hard to decide how I love them most, so I recommend you give a few recipes a try, and then decide for yourself.
Right now brussels sprouts are most everywhere, from farmer’s markets to grocery aisles, so grab a bag. There’s another thing with brussels sprouts, they’re really hardy, so they can handle vinaigrette, or marinades much longer than other green vegetables. You can actually dress them, and store them in the refrigerator, which is the case with salad, and if you’re making a warm brussels sprout dish, you can store them in the oven at a low temperature, or on simmer on the stove top for the most part, and they will still taste great.