They perch in their little pouch often crammed upon one another. One day they could be vibrant green, and if no shopper decides to claim, they remain there until they become a bit dried up and wilted on their outer leaves.

And, that’s how it is or should I say it was with the cruciferous veggies, brussels sprouts. Their appearances mimic cabbage (‘the big daddy of the clan’). Sadly, over the years, they have been overlooked by many shoppers and even some in the culinary field.

However, thank goodness for the last few years, these little guys have gotten a boost, somewhat of a resurgence. I’ve observed a rebirth….and I’m happy. You see, based on studies, brussels sprouts are loaded with beneficial nutrients like fibers, minerals and many other health properties that are great for the body. And, that’s music to my ears.

Let’s face, these veggies can be a little bland and I guess that’s why they are last in line to be purchased. Some of the ways I’ve been boosting the taste of these sprouts are:

1. Adding them to a succulent pot roast with other veggies. These sprouts come alive by absorbing all the amazing flavors of the roast.

2. I like to chop them in half and drizzle them with a little olive oil or any good oil along with a sprinkle of salt and pepper. Roasting brings out their hidden nutty flavors. Also, sometimes, I like to drizzle a little reduced balsamic vinegar for an added sweet/tart taste when I’m serving.

3. Once in a while, I like to indulge them in their raw form. I finely chop and add some slivered almonds (any other nut of choice will do). A toss of dried cranberries and a homemade dressing of fresh citrus juice and a drizzle of olive oil with a pinch of salt/pepper.

Guys, today I choose to execute a quick sautay of these cruciferous goodness. But, first I gave a quick two to three-minute blanche after I sliced them in 3’s length-wise. Blanching is cooking in boiling water and then shocking in an icy bath to stop cooking process. After my sprouts were softened, I dried them and added them to diced onions and garlic with a few drops of olive oil. I made sure to season along with salt and cracked black pepper and a squeeze of lemon and a dash of balsamic vinegar.

I continued with my quick sautay of my sprouts for approximately five minutes making sure that the crispiness was still intact. Yes, it was! I finished my dish with a topping of crumbled bacon. Now that brought my brussels sprouts to another dimension.

Guys, I’m telling you, maybe it’s time to make a trip to the produce section. If you don’t, you’ll be missing out.

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