The Most Hated Vegetable: Brussels Sprouts

Turning these dreaded balls of powerful flavor into a nutritious side dish is hassle free and a task college students ought to try. Trust me, I have made brussels sprouts countless times in my miniature dorm kitchen. I am not lying when I say crowds of people (albeit, smaller crowds) have gathered, begging for samples. Now you can be the Queen or King of Brussels in your own dorm. But don't worry,  the duties of "Vegetable Queenship and Kingship" aren't too strenuous.

Step 1:

Cut each sprout in halves or quarters, depending on the bite size you desire.


Photo by Kathryn Stouffer

Step 2:

Next, turn the stove on medium heat, and let heat for a few minutes. Add 1 tablespoon (less/more depending on preference) of olive oil to a frying pan + brussels sprouts + spices


Photo by Kathryn Stouffer

Step 3:

Consistently toss the ingredients in the pan while they cook. The cook time depends on your stove, but should take about 5 minutes. That's all.


Photo by Kathryn Stouffer

Step 4:

Cook until there is a dark, golden crisp on the edges of the sprouts. (Or try a bite as you go until you reach desired texture).

If they are still pretty soft and you want them crispier, put them into your oven (yes, even toaster oven) at 400 degrees til you're satisfied.

Some of my favorite spice combinations include:

Classic– garlic powder or fresh chopped garlic + salt & pepper
Sweet & salty– light drizzle of agave nectar + sprinkle of brown sugar + chopped bacon
Savory– sautéed onions + salt & pepper

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