In our home the three kids have been raised with the 'three bite rule' so they've had Brussels Sprouts before... many times. But I accept that they don't care for them (yet, LOL) and I always make sure that when they are served I include or two other vegetable choices. My husband has hated them all his life and although I don't make him follow the 'three bite rule' (hee hee) he does typically trust me and try most things although never in 20 years has he actually liked Brussels Sprouts.
So what happened? Last night he ate a quarter of a bag of them! Ok, let's back up a bit. I've always loved Brussels Sprouts. Even as a kid, you put butter, salt and pepper on them and I'd gobble them up. When I got older and discovered the joy of cheese sauce I had them both ways and was happy for it. I learned with the children that when they were younger they would eat almost anything with a cheese sauce (or ranch dressing!) on it - so every 6 months or so I'd serve the sprouts with lots of Velveeta based sauce and they would eat their 3 spouts. My husband? Not so much. Once in a great while.
Last night when I was serving them for dinner I assumed I would be the only one eating them. We had Chicken Cordon Bleu with baked potatoes for everyone else and Brussels Sprouts for me. Knowing I didn't care if anyone else ate them (they were mine! mine! all mine!) I made them how I wanted... which is, I decided to saute them and caramelize them a bit.
Well goll darn if my husband didn't declare them to smell 'awesome' but then announced he wanted a ton of them for dinner on his plate too. Wait a minute! I only made half a bag - enough for me! LOL. But... I shared.
And guess what? My husband is now in love with Brussels Sprouts and has informed me that he could eat these just as often as I serve broccoli, green beans and other veggies. Bring it on!
I didn't use a recipe (no surprise there, eh?) So here is what I did.
How I Got My Husband to Love Brussels Sprouts... Brussels Sprouts.
1/2 of a 16 oz. package frozen Brussels Sprouts (about 1 1/4 cups)
water to boil
real butter - about 4 tablespoons
fresh or bottled minced garlic - about 1 tablespoon or 3 small garlic cloves, minced
Place the sprouts in about 1/2 cup of water in a saucepan on the stove and bring to boil just until tender. Drain. Add the butter and garlic and cook, stirring and shaking the pan over medium high heat to caramelize the butter and garlic. When the edges of the Brussels Sprouts are golden brown and the bits of garlic are also golden and brown, add just a slight hint of salt and serve hot.
