I say the words brussels sprouts and my roommates still give me the compulsory gag noise. The miniature-like cabbages tend to have this stigma rooted from childhood that carries over for many people even as their tastes mature into adulthood. However, I find the minute I roast brussels sprouts up in the oven, I can generally reverse people’s preconceived notions.
I’ve never been repulsed by brussels sprouts. I ate a lot more objectionable veggies growing up, like overly bitter dandelion greens and slimy, stewed okra. My mom taught me to expand my palate for all veggies very early on.
I can’t say brussels sprouts were ever a favorite though until I learned to ditch the classic steam in favor of the oven. With a little salt and olive oil, a good crisp on a baking sheet can turn brussels sprouts into an almost sinful, french-fry like delight. Okay, maybe their not quite the greasy indulgence I’m painting, but they’re addicting nonetheless.
Here, I threw them in with some quinoa sweetened with curry and raisins. The amplified cabbagey flavor goes perfectly with this sweetness. If you’re like me, you’ll want to finish it all off with a few drops of hot sauce for the perfect sweet, salty and spicy combo