A few weeks ago I found myself buying one pack of brussels sprouts. Mainly because they were on sale. Usually I’m not such a huge fan of brussels sprouts due to their rather bitter flavor.
I remember my mum preparing them for my dad from time to time because he loves those miniature cabbages. My older sister and me always left our plates quite full and were secretly hoping for a filling dessert. When we were little ones we didn’t acknowledge those little bitter balls at all.
But times and tastes change and horizons are widening.
To be honest, at first I was not extremely enthusiastic about the brussels sprouts rolling on my cutting board but at least I was sincerely determined to give it a try. I couldn’t do more than that.
That this improvised recipe would end up here – worth sharing!! – I didn’t expect that to happen.
But here I am, admitting that brussels sprouts can actually be delicious. Extraordinary delicious, in fact. And not only because they are on sale. Daddy, you were right!
More than any recipe before, this one is truly simple. There are some minor other ingredients but the main actors remain the brussels sprouts. Perfectly sufficient on their own.
As a precaution I toasted chopped almonds hoping they would save my meal in the worst case. The combination is brilliant and the nuts don’t even need to balance out any possible deficits of the meal.
Brussels sprouts and other bitter tasting greens really are powerful cleansing plants. Stimulating liver function and helping digestion are the main health promoting features. Additionally, they deliver excellent levels of Vitamin C and Vitamin K.
So, what are you waiting for?
Sweet Brussels Sprouts
serves 2
500 gr brussels sprouts
3 garlic cloves
1 tbsp fennel seeds
2 tbsp olive oil
2 tbsp agave syrup
1 tsp salt
1 lemon, juiced
some twigs fresh rosemary
1 handful almonds
Preheat the oven up to 350°F/180°C. Rinse the brussels sprouts, pick the outer leaf and halve. Set aside. Peel garlic cloves.
Whisk all the other ingredients in a small bowl with exception of the rosemary and the almonds.
Toss the brussels sprouts and garlic cloves in a bowl with the dressing, add rosemary and place in the oven for about 35 minutes until the brussels sprouts are soft, fragrant and slightly brown.
Meanwhile chop the almonds and toast them in a medium-sized frying pan together with a pinch of salt.
Remove the tray from the oven and sprinkle with toasted almonds.
Et voilà, sweet brussels sprouts ready to eat.
Daddy, we have a cooking date!
Johanna
