Brussels sprouts are one of those veggies that aren’t always a crowd-pleaser. I can understand that because, if overcooked, they don’t smell great and can often taste like a wet sock. Nobody likes wet sock. Not that I have ever tasted a wet sock, but I can only imagine that I wouldn’t be a fan of it. However, if cooked correctly, brussels sprouts are nutty and flavorful and so so healthy for you!
To say that I am mildly obsessed with brussels sprouts would be an understatement. They are one of the only vegetables that make it into my grocery cart every week whether they are in or out of season. Most of the time, I prepare them by slicing them in half, tossing them in extra virgin olive oil, seasoning them with salt, pepper and fresh garlic, and roasting them in a 425˚ oven for about 30 minutes. However, over the last year, I have been hashing them and it’s my new favorite way to eat them.
To hash brussels sprouts, you trim the bottom stem, remove any bruised leaves, slice the sprout in half, and thinly slice each half about 1/8″ thick. You could also pop whole sprouts into your food processor affixed with the slicing blade. (more…)