In terms of having an unearned reputation for being the ultimate in dislikeable vegetables, Brussels sprouts stand head and shoulders above the competition. Not only are they the go-to example of greens which young children gently push away from them at the dinner table but also most people have no idea what the best way of cooking Brussels sprouts is.
Here we are going to introduce a vegetable so healthy; it could save your lungs from cancer due to air particulates, while also being so delicious that it could replace potato chips in your house. Packed with almost every conceivable phytonutrient and antioxidant, Brussels sprouts also greatly increase the uptake and excretion of toxins like benzene and polycyclic aromatic hydrocarbons, as well as metals like cadmium and mercury.
How to Cook Brussels Sprouts?
Step 1. Place a large, 12-inch skillet on your stovetop, coat half of it in oil, and then swirl the oil around until every centimeter of the skillet is covered. Dust the oil with kosher salt.
Step 2. Slice your Brussels sprouts in half lengthwise, and place them flat side down on the oil and salt. Add pepper, oregano, or other dried herbs as you prefer.
Step 3. Fry the Brussels sprouts until they seem to give when receiving a tap with a fork or wooden spoon.
Step 4 (Optional). Just before reaching the perfectly cooked state, crumble some fine blue cheese (We like Billy Blue, Bay Blue, Salemsville, Amish Blue, or Point Eyes) on the sprouts and heat until they just begin to melt. Pile your sprouts in a bowl and sprinkle dried cranberries atop the green and white mound.
This preparation will change the way you look at Brussels sprouts, one of nature’s healthiest vegetables. Sprouts are a lot like beachgoers, they are happiest when they are introduced to heat. The other thing very beneficial about this preparation is that it maximizes the release of the coveted nutrients that make Brussels sprouts worth eating. Things like glucoraphanin and sulforaphane are only released when a cruciferous vegetable is broken or chopped, and cooking them lightly in oil to a point which leaves them still crunchy maximizes the release of vitamin A, B, C, D, and especially K.
