Brussel Sprout Brainwashing

When I served honey-mustard pork tenderloin, Israeli couscous salad, and steamed brussel sprouts for lunch yesterday, Riley declared, "Mommy, these are so good," as he gobbled up the brussel sprouts before anything else.

Yes! The brainwashing is complete.

In all seriousness, when people tell me they don't eat brussel sprouts because they are bitter, I just explain that like all cruciferous vegetables, cooking them too long will release that sulpher-y taste. That's true of broccoli, cauliflower, cabbage, and - definitely! - brussel sprouts. The solution: steam them till they are just barely fork-tender. Slice in half. Sprinkle with sea salt. And drizzle with olive oil.

So easy, so tasty.

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