Why brussels sprouts (and broccoli, for that matter) get a bad rap is beyond me. When prepared well, they’re a fantastic accompaniment to just about any meal. Also, it’s a fallacy that you have to add bacon to make them taste good. Of course, a little bacon never hurt anyone. Take it from my new fave paleo blogger and partner in crime, Nicole over at BaconIsHealthy.com.
I digress. To prove to you all that brussels sprouts are amazing—and don’t need to be studded with pork fat to shine—I whipped up a recipe, and it couldn’t be simpler.
Inspired by a delicious dish at my favorite lunch spot, I added parsley root. Truth be told, I was aiming for parsnip. I thought I bought parsnip. I was wrong. Using it anyway proved to be a wise decision, though—it added something really special to the finished dish.
Brussels sprouts with parsley root
1/2 lb brussels sprouts
1/2 yellow onion, chopped
2 parsley roots, chopped
2 tbsp butter
3 tbsp mayonnaise
Salt and pepper to taste
Squeeze of lemon
Remove any outer leaves from sprouts. Boil water and add brussels sprouts. Cook for three to five minutes, then remove and promptly shock sprouts in cold water.
Cook onions and parsley root in butter over medium-high heat until tender, several minutes.
Add brussels sprouts just for a minute or so, or until they’re cooked through (tender). Drain any excess liquid and allow to cool for a few minutes.
Add mayonaise, lemon and salt and pepper. Serve warm.