Nature’s bounty, pure and simple. Lightly steamed and seasoned Baby Purple Brussels Sprouts. A little sweeter and less pungent than the big green ones! Their cuteness alone will make a Brussels-hater into a Brussels-lover!
Happy April 1st! This month couldn’t have come quick enough! March was so very long. And I guess I should wish you all a Happy April Fool’s Day too! I hope you don’t get pranked too bad 😉 Be the prankster, don’t be the pranked 😉 I don’t have any witty post or recipe for you today, just something simple, but a great story that goes along!
I’ll begin at the very beginning. The first time I ever had Brussels sprouts was at my grandparent’s house when I was a very young little girl. I was a daring eater and would try anything, so I wasn’t scared even though so many people “dislike” the lovely sprouts. Well, of course it was love at first
sprout bite! From there my mom started making them at home all the time. And let me tell you, there is nothing better than my mom’s Brussels sprouts!
She doesn’t even really do anything to them. (I can guarantee you, as she is reading this post, she is laughing!). She just covers them in water in a pot on the stove, throws in some onion, garlic, and pepper, and lets them cook for a while until super soft. I’ve tried doing it myself, but hers just taste more magical! But the (best) “cooking” process isn’t over until they have cooled off and sat in the fridge overnight. Cold Brussels sprouts the next day, that’s where it’s at!
My mom likes them best cold and the next-day too. So since I was in love with this awesome veggie, my mom started giving them to me to bring in my snack/lunch to school. I became the 1st grader with a container of cold (smelly) Brussels sprouts at snack time. I ate those babies loud and proud! I remember my little friends thinking I was weird and one of my teachers commenting, “You always have sure interesting snacks, Rebecca!” Hahaha! As I got older, I stopped bringing them to school though…I was too embarrassed. But I kept on eating them at home for sure 😉 AFTER school snack it was!
Baby Purple Brussels Sprouts
Ingredients: (for 6 oz of sprouts, serves 2)
+ 6 oz Container of Baby Purple Brussels Sprouts
+ White Pepper
+ Garlic Powder
+ Onion Powder
+ 1/2 Cup Water
+ Rinse and clean the Brussels. Then heat the water in a pot over high heat for a few minutes. To the pot, add the Brussels and spices.
+ Cover the pot and reduce heat to low for about 10-15 minutes. (Check the pot every so often to make sure all the water isn’t gone).
+ Remove from heat and serve hot…or better yet, store them in the fridge and eat them tomorrow!
You may have been wondering this whole time about these baby purple beauties! Yea, they are not the normal green sprout. These are special Baby Purple Brussels Sprouts Frieda’s sent me over winter break and I’m just sharing them now 🙂 These guys are said to be a tad sweeter and less pungent than the normal big green ones. Either way, I love ALL Brussels sprouts! (And you should too!) If you think you don’t like them, I am telling you, cook them until soft, let them sit in the fridge overnight, and eat them cold the next day! You will fall in love with their soft creaminess! SO GOOD!
So tell me:
+ Do you like Brussels sprouts?
+ Why are they called “Brussels” sprouts and not “Brussel” Sprouts? It’s always angered me!
*Recipe linking up for the week! Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, Real Food Recipe Roundup, Tasty Tuesdays, Meatless Mondays, Lena’s Tasty Tuesdays!*
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