January 6, 2021

To “B” or Not To “B” Brussel Sprouts That Is……

To “B” or Not To “B” Brussel Sprouts That Is……

I remember as a child sitting at the table well after dinner was over still pushing around Brussel sprouts on my plate because you just could not pay me to eat Brussel sprouts! 🤢 I think during that time, in the late 1970s, boiling Brussel sprouts was the way to go. Nope, nope, and nope! 🚫 I have finally given Brussel sprouts another chance to win me over.  And they have succeeded! Brussel sprouts are one of my favorite go to vegetables no matter what I am eating. 🤯

Whether I shred them with some fresh garlic, shallots and chunky cut bacon from the butcher or my favorite charred Korean Maple Brussel sprouts or just simple seasoned roasted Brussel sprouts. I am guaranteed to always have a smile on my face. 😁

I often hear from many of my friends or clients that they are not successful in cooking brussel sprouts or that they did not taste like the ones I made for them. So, let’s fix that!

When shopping at the market for b. sprouts depending on what I am cooking I look at various sizes. If I am shredding and sautéing, I will lean toward the larger heads (sprouts). When roasting I like to use medium to smaller size heads. If I am lucky at the market sometimes, they will have the entire stem of sprouts! So beautiful to roast for a dinner party!

At the Market


When shredding I keep the sprout whole and use a Chinese mandolin to shred the sprout. (There are usually 3 different size thicknesses on for the blade) I tend to use the middle one. Shred the sprout from the round side down to the foot (the flat smaller side).  When roasting, slice off the foot and then cut the sprout in half and place on sheet tray to roast. From here, you are now prepared to start making some magic! 

Simple Roasted Brussel Sprouts:


1 ½ pounds Brussel sprouts
4 tablespoons olive oil
Olive Oil Cooking Spray
1 ½ Tbsp. Kosher Salt
Garlic Powder
Onion Powder
Black Pepper


Preheat oven on 400 degrees. Trim the flat end of the Brussel sprout. Place in foil lined sheet tray. Drizzle olive oil over Brussel sprouts. Sprinkle salt over sprouts and season generously with next four seasonings. Toss the sprouts with your hands until each piece is covered with oil and seasoning. Spray a light coat of olive oil spray over sprouts. Place sprouts in the oven and roast for 35-40 minutes. Until crispy on the outside and tender on the inside. Serve hot and sprinkle a small amount of salt to finish off.

*Cooking Hack-when Brussel sprouts are close to being done and have completely browned on the outside and still a little firm on the inside, pull the foil up from the sheet tray and close the foil up around the sprouts and sit to the side for 10 minutes. This will allow the heat to circulate through the sprouts and finish cooking off the inside of the sprouts. 

To make the Korean Maple Brussel Sprouts:

3 Tbsp Olive Oil
½ Cup Bibigo Korean BBQ Sauce
4-6 Tbsp Maple Syrup For Drizzling 

Follow the instructions above from the Simple Roasted Brussel Sprouts.

Heat a large skillet until you see a light smoke come off the skillet. Add olive oil to skillet followed by brussel sprouts. Allow sprouts to sizzle for 3-4 minutes before adding sauce. Stir brussel sprouts until the sprouts are covered with sauce. Turn down fire to medium heat and let sprouts cook for 2-3 minutes. Take off fire and serve immediately. Drizzle with maple syrup and serve. Enjoy !

Accent Drawing doodle with tea

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