A couple weeks ago, I read an piece by Tastemade that listed all the foods we should leave behind in 2015. On the top of that list was brussels sprouts. Though it may be true that brussels sprouts are a little overplayed (they appear on almost every gastropub menu in LA), I refuse to believe that the brussels sprouts trend is dead.
My love affair with brussels sprouts has been years in the making. In fact, I even wrote about it in one of the first posts in this blog’s infancy. And though it’s been a while since I ate brussels sprouts for breakfast, lunch and dinner, I still enjoy a bowl every week or so.
I think why I haven’t gotten tired of them is because they are so versatile. Really. Their mild flavor acts as a vessel for a ton of flavor combinations. And, unlike other meals, brussels sprout dishes take only a few minutes to whip up and keep well in the fridge, meaning leftovers for days. With so many positives, why would you dare retire such a champion food item?
I have a semi-obsessive relationship when it comes to brussels sprouts. Let me explain. A little over a year ago, one of my coworkers brought in some oven-roasted brussels sprouts for lunch and offered me a taste. One measly bite and I was hooked. I remember driving directly from work to the nearest grocery store, buying a couple pounds of brussels sprouts and pan-searing them whole. The stove was barely turned off before I started popping one seared sprout at a time into my mouth, not caring that all my taste buds would be completely fried. Doesn’t sound too bad yet, does it? It gets worse. I swear, I ate brussels sprouts for every breakfast (yes, even breakfast), lunch and dinner for at least a week as well as a couple lunches a week for about three more months.
Though my love of brussels sprouts has since cooled, I’m still extremely fond of this recipe.