It’s Ok Veggies: I like you

3 Tue, 2010 § 6 Comments

Apparently the vegetables I most love & crave are also the most commonly despised. 😦

Caramelized Brussels Sprouts.  Creamy Asparagus Soup.  Roasted Beets.  Sauteed Mushrooms.  Steamed Kale.  Wilted Collards.

Mmm.  Don’t they deserve a shout out?

While Dave is coming around to some of these — ok one of these — he will not even consider touching the others.  I have given up trying to create ways he might enjoy — or even tolerate — these.  What is the point when he will not even taste a teensy tinsy bite?

Alas, I am left to savor these alone, so I take every opportunity to fill my lunch plates with these at home when Dave will not suffer from their presence 😉  Other than a little harassing, he is actually great about it; but, since we cook dinner together in the evenings, it is not exactly ideal to add caramelized Brussels Sprouts to the menu, when we could make something we both enjoy, like Cauliflower Steaks

.  [Though occasionally, I will make a small side of a favorite “hated vegetable” just for me :)]

This is my favorite way to prepare Brussels Sprouts for myself:

Caramelized Brussels Sprouts

  • Wash, trim off the dry end [of the core], peel & discard any damaged leaves of about 10 Sprouts [obviously you can do more or less to your liking].  *To remove core, see instructions below.
  • With stems down, slice the Sprouts thinly [this is supposedly the secret to making even B.Sprout haters fall in love — I cannot tell you if this is accurate — let me know].  Save & slice any leaves that fall off.
  • Set aside.
  • Over medium heat, saute 1-2 cloves crushed garlic in EVOO until fragrant.
  • Add Sprouts & a dash of Mirin [Japanese cooking wine, but any white wine or broth should do nicely.]
  • Saute for about 15 minutes, stirring occasionally.  [Don’t skimp on the time as this is what caramelizes & gives them fantastic flavor.  Add 1-2T of water to the pan to deglaze if they start to burn or stick.]
  • Continue sauteing until Sprouts start to brown.
  • Remove from heat.
  • Toss with toasted sesame seeds — I bet substituting toasted sunflower seeds would also be nice.
  • Season to taste with salt if you’d like.

*I just learned that removing the core will eliminate the bitter taste.  Simply cut the Sprout in half & remove the core from each side by cutting a triangle, then slice thinly as above.  This should make for a nice presentation of “strips” without any large chunks as well — though I kind of like the chunks.  I am going to try this next time; if anyone tries it first, let me know!


Any hated veggies you must defend at home?  What do you do when differing tastes arise?  How do you not miss out & still keep the peace over great vegetable debates? 😉

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§ 6 Responses to It’s Ok Veggies: I like you

  • Christine says:

    Oh, he is such a baby!! Those carmelized brussels sprouts actually sound really good – I’m excited to hear the cauliflower recipe…I’m not a huge fan of cauliflower, so I’d like to give it a try.

  • Dave says:

    In my defense, I have tried a few of the above mentioned dishes and, while they are truly better than the other ways I have had them prepared, they are not part of my preferred palate. Some tastes change with time, such as fish and mushrooms which I can now enjoy (depending on how it’s prepared) but others do not. If I can smell the meal, and it is not appealing, odds are that I won’t like the taste either. And yes, I DO KNOW this makes me sound like an obstinate 8 year old. 🙂

    • Allie Finch says:

      I don’t think you mirror an obstinate 8-year-old 🙂 Everyone is entitled to their preferences — food should be enjoyed, so if you aren’t enjoying it, stop eating it 😀 Like I said, other than a little harassing, you are MUCH better than many spouses [& spawn] I hear about. My point was that I am afraid they are most commonly despised by the general public, not just you.

  • Kortney says:

    Never in my wildest dreams did I know I actually like Brussels Sprouts! I actually get excited now when I get them in my Bountiful Basket! 🙂 I’ve tried it a couple way but my fav is baking them like u showed me with the brocolli! Its different but I like it! The broc is better but I still like it! Except I do the sprouts with a little butter instead of olive oil so its not as healthy I’m sure! I’ll have to try this way tho!

    • Kortney says:


    • Allie says:

      Isn’t Bountiful Basket wonderful?! Ooh, I’ll have to try roasting them! Thanks for the idea. Can you find Earth Balance down there? It’s what we use as “butter” — we like it just as much & feel better about it — we’ve also been using coconut oil to bake & saute a lot more often. [We used coconut oil to cook the eggs while camping; I think Dave might prefer it now.]

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