We all want to eat foods that are healthy. But it can be hard to nail down which ones actually are. “Avoid sugar, but eat plenty of fruit” and “Cut out grains — but make sure you’re getting fiber!” are just a few of the confusing messages we receive.
Brussels sprouts seem to be one of those polarizing vegetables that you either love or hate. These tiny little cabbages are highly versatile and no, you do not always need to add bacon to make them taste better.
Brussels sprouts can be a bit bitter—I think that’s why some people don’t like them. But here, any bitterness is countered with lemon juice, fresh dill, and toasted almonds. The result is a really good, completely health-conscious vegetable dish. Even if you haven’t liked Brussels sprouts before, you’re in for a pleasant surprise.
Jessica Koslow’s cookbook showcases the veggie-forward dishes her Los Angeles cafe Sqirl is famous for.
These brussels sprouts recipes are everything we need.
You’ll be surprised how tasty Brussels Sprouts leaves are on their own when separated from their heads. Try this awesome winter salad soon!