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Recipe: Brussel Sprouts Two Ways

I can’t wait to plant the garden. For the last few years we have grown brussel sprouts. We usually plant about 3 of them. Not that we get a lot of meals out of those plants. They never get as big as the ones you buy in the store, but they surely taste so much better. The disappointment was huge when we discovered last year that some type of aphid attacked our crop at the end of the growing season and we couldn’t eat them. I hope we can avoid this type of disaster this year.

They are such an interesting plant to watch growing. Our kids – like most kids – didn’t care much for brussel sprouts. Only when we started growing them in our garden did they learn to appreciate them. One year my son got so intrigued by the harvesting process. It was the first time that he actually said at dinner time that they were quite tasty.

I recall that I never liked eating brussel sprouts as a child either. My mother used to cook them in a white sauce. First she would boil the “little cabbages” in water until tender. Then she’d make a rue with butter and flour. She used a few cups of the water the the cabbages had boiled in to make the sauce. Add a touch of salt, pepper, and a some freshly grated nutmeg. Finish it off with a few drops of lemon juice.  Done. Now this is the version that was served to me as a child. I did not appreciate it until I moved away from home. Now I make it for my kids and they like it a lot.

But recently I stumbled upon a healthier version. It’s so simple it blows your mind.

All you have to do is put the cleaned brussel sprouts in a bowl and sprinkle some salt and freshly grated pepper on top. Drizzle some olive oil over it and shake them around in the bowl. Then dump the bowl out on a cookie sheet. Bake your brussel sprouts in preheated oven at 4oo degrees for about 30-40 minutes. You must shake the cookie sheet every 7-9 minutes so the sprouts get browned evenly.

Oh my gosh. They taste so good! While cooking them I picked the lose leaves off the cookie sheet and snacked on them. Sort of like a cabbage chip. Unfortunately the kids prefer my mother’s German version in the white sauce….
Ulla Seckler is a dollmaker who was born and raised in Germany. She lives in beautiful Colorado with her husband and two kids. You can find her Notes by a German Dollmaker on her blog where she shares some great German recipes, pictures of her sweet dolls, and life lessons learned.

3 thoughts on “Recipe: Brussel Sprouts Two Ways

  1. I love brussel sprouts! Actually, they’re a fav of mine and my girls. We do it like you do, very simple. I’ve never tried making a sauce for them. Sounds yummy!

  2. I was never into brussel sprouts either but you’re making me want to try them again! Both versions sounds good.

  3. Cooling the brussel sprouts is the way to go if your going to eat them and enjoy them. That’s how we make them not everyone eats them but they taste way better than the other ways.

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