It’s a big claim. Or maybe you feel it’s an impossibility because you dislike all things brussel sprouts that much.
I hear you. I experienced the same trauma you did when, as a child, I saw a mound of steamed sprouts on my dinner plate and was told to eat them all up before I could consider leaving the table or have dessert.
Rich in Vitamin C, K, iron, potassium, calcium, and antioxidants shown to protect against cancer, there’s no doubt why they’re a forced institution in many homes.
But here’s what I learned as an adult: brussel sprouts can taste amazing, just not when they are served steamed and plain! At least for me .
Roast them in plenty of coconut oil and sea salt or smother in a crazy good tomato based sauce with lots of herbs and garlic and you have a winner! Philip and I discovered the joys of the latter not too many months ago at a local tapas restaurant which has now become a firm favorite. One of their tapas dishes is a heaping side plate of piping hot, garlicky, tomato-ey goodness that we happily stop all conversation for as we devour.
Today’s recipe was inspired by this love of ours…
Marinara Brussel Sprouts
2 cups brussel sprouts, halved and roasted in coconut oil until just tender
1 cup high quality organic marinara sauce (I love Paesana or Muir Glen)
1/2 brown onion, sliced thinly
2 cloves garlic, minced
Sea salt and pepper to taste
1/2 tsp dried oregano
Roast the brussel sprouts in a light coating of coconut oil until tender.
In a pan, sauté the onion and garlic in some coconut oil until the onions are translucent.
Add the marinara sauce, roasted brussel sprouts and dried oregano to the pan and heat, stirring frequently.
Taste and adjust seasonings. If the marinara you use is already seasoned well you won’t need the sea salt and pepper. You could add some chipotle, chili or cayenne too if you like. Serve.
Serve alongside a big heaping salad….I love a salad with arugula, avocado, cucumber and red onion in a honey citrus dressing alongside this dish. So good!