When I was a child, the quickest way to turn me off of my dinner was to serve brussels sprouts. In my underdeveloped brain, it was the equivalent of torture. I was not allowed to leave the table until I cleaned my plate. There were nights when I would literally spend hours at the table staring at and rolling around the soggy brussels sprouts on my plate. When I was desperate to leave the table, I would attempt to get them down without tasting them. I would try to puff my cheeks up with air and chew them without letting them touch my tongue. When that didn’t work, I would take a big swig of my no longer cold milk and try to wash them down. I gagged every time. EVERY.TIME! Here was the problem… My mother would buy frozen brussels sprouts and then boil them until they were a soggy, flavorless mess. They were so overcooked that they weren’t even green anymore. It took me years into adulthood to recover from this trauma and really give brussels sprouts their day in court. When cooked properly, they have a wonderful crisp-tender texture with a subtle sweetness. Of course, adding bacon and cream to the mix never hurts. Do you have a food from your childhood that traumatized you? Be sure to also check out my Balsamic Roasted Brussels Sprouts with Maple Bacon recipe. If you are looking for other low carb, keto, gluten free and paleo side dishes, I’ve got you covered. I have an entire section of side dish recipes.
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***