Why Guy Fieri Can't Live Without Brussels Sprouts
When you mention Brussels sprouts to friends, there's a good chance you'll get mixed reactions. From the friends who only knew them as something their parents overboiled or those who have bad childhood memories of being forced to eat them, the reaction won't be positive. They have sworn off this cousin of the cabbage for life.
However, a whole new segment of the population has been exposed to the culinary sensation that the oft-maligned vegetable has become. They are the adventurous eaters who've tried Brussels sprouts roasted, fried, or Indian-spiced. These new iterations of an old vegetable are nothing like the sprouts you were force-fed as a kid.
Guy Fieri appreciates the reluctance of some people to try the controversial veggie again. The celebrity chef, host to three Food Network shows, and owner of over 18 restaurants felt the same way once and understands why Brussels sprouts have a terrible reputation. However, one cooking technique changed his mind.
A new technique for an old vegetable
According to Insider, Guy Fieri switched sides in the Brussels sprouts debate — you can even find them on the menu at Guy Fieri's DC Kitchen + Bar restaurant at Caesars Sportsbook at Capital One Arena in Washington, DC.
Fieri recommends roasting them in the oven on a cooling rack set over a baking pan. This method allows the air to circulate, causing the Brussels sprouts to develop a crunchy texture and eliminating the sogginess usually associated with the vegetable. Gone are the days of mushy pale Brussels sprouts. Fieri's recipe brings them home to Flavortown.
Fieri hails the humble sprout as being not only tasty but adaptable and economical, too. As food prices rise and budgets are stretched, the chef's recommendation for batch-cooking them to use in different recipes throughout the week seems like great advice (per Cheat Sheet). Although the TV personality does mention that these veggies are a "pain to prep," with the right recipe, like Brussels with bacon, they'll be worth it.
The science of the sprout
Eating Brussels sprouts a few times a week is a good idea. They are super nutritious, which could be why your parents wanted you to eat them in the first place. According to Healthline, one-half cup contains 91% of your Daily Value (DV) of vitamin K and 53% of your DV of vitamin C. They're full of fiber and antioxidants and contain Omega-3 fatty acids.
If you've tried them cooked every conceivable way and still dislike Brussels sprouts, there may be a scientific reason for your aversion to the tiny vegetable. Similar to how certain people taste soap when they eat cilantro, 50% of the population carries a gene that changes the taste of Brussels sprouts to something unpalatable (via Science Focus). Your parents may owe you an apology.
However, if you're part of the lucky half of the population who doesn't carry this gene, you may want to consider giving those sprouts a second chance. Who knows? You could be a convert, too.