Friday, November 6, 2015

Brussels Sprouts - Horrible or Heavenly?

Fall weather is upon us. I feel like I can finally think about roasting vegetables, baking squashes, and preparing big pots of soup. Roasted Brussels sprouts are one of my favorite side dishes in the winter.

Some people have a hard time enjoying Brussels sprouts and broccoli. Despite what your family said, it might not all be in your head. Research reveals that roughly one quarter of us carry a taste-receptor gene that's super sensitive to bitter flavors. Those of us who do not carry this gene eat 200 more servings of veggies every year. If you are in the group that is super-sensitive, try these ideas to mellow the bitterness and increase your servings of vegetables this winter.

Brussels Sprouts
Shred them raw in salads or cook them quickly (the longer they break down, the more bitter they become).  Sear them in a pan until caramelized.

Broccoli Rabe
Boil it 10 seconds, then drain, to tame it's pungent flavor. Or pair rabe with a fat (turkey bacon or sausage) and some heat (think cayenne or jalapeno)

Radicchio
Char it in a cast-iron skillet, then sprinkle with feta or blue cheese. Or saute it until just wilted and combine with a sweeter vegetable like carrots.

Enjoy Your Veggies This Winter
Stay Active & Keep Moving
 

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