If you’re a Brussels sprouts lover, then this recipe is a must-try. A simple, elegant, delicious side dish.
If you’re a Brussels sprouts hater…sorry, it’s a hopeless cause and there’s no converting you. Why? It’s genetic. Yes, there’s actually a gene that explains your repulsion to all things cabbage. Read on.
In 2003 scientists located the exact gene responsible for this hatred toward Brussels sprouts. They decided to name it the “TAS2R38 gene” (they could have done better than that, surely.) It’s located on the 7th chromosome, has 1,143 bases, and it performs the role of coding for the PTC taste receptor. (All of this just further reinforces why I pursued an education as far away from math and chemistry as possible – although I did have to take some nasty statistics in grad school. Awful, awful stuff. Awful. But I’ve since recovered). So what on earth does all of that mean for non-geeks? It means this: There is a chemical called PTC (phenylthiocarbamide) that isn’t common in the human diet but is similar to chemicals found in the brassica family (cabbages and Brussels sprouts). If you happen to be the lucky/unlucky (I’ll let you determine which) possessor of the TAS2R38 gene, this gene produces a protein that interlocks with PTC and creates a strong, unpleasant taste sensation of bitterness.
Nope, there’s nothing you can do about it. You will forever hate Brussels sprouts unless you pay a ton of money to undergo hypnosis, which may not work anyway.
And if there are any kids or teenagers reading this (kudos for following a cook-from-scratch food blog!), you now have a slam-dunk excuse to give your mom or dad for not eating your sprouts. You’re welcome.
And now, for those of you who weren’t born with the TAS2R38 gene (my hand’s up), let’s get started!
Preheat the oven to 400 degrees F.
Peel and discard the outer layer of the Brussels sprouts, trim the stems, and cut the sprouts in half. Place the sprouts in a bowl, drizzle the olive oil and add some salt and pepper and toss to evenly coat. Lay the sprouts on a non-stick or lined cookie sheet.
Roast the Brussels sprouts for 16-20 minutes or until nicely caramelized/browned.
You can make the balsamic reduction in advance or make it now. Use a good quality, aged balsamic vinegar. Place it in a very small saucepan and bring it to a boil. Reduce the heat to a simmer, about medium-low, and simmer for about 15 minutes or until the vinegar has thickened enough to lightly coat a spoon. Be careful not to over-cook or the syrup will be more like taffy.
Place the grilled Brussels sprouts on a warmed serving platter, drizzle with the balsamic reduction and serve immediately.
Enjoy! (Those of you who don’t have the TAS2R38 gene – you’ll love it!)
- 1½ pounds fresh Brussels sprout, outer leaves removed, bottom stems trimmed, cut in half
- 3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- ⅓ cup good quality aged balsamic vinegar
- Preheat the oven to 400ºF.
- Place the Brussels sprouts in a bowl, drizzle with the olive oil and add some salt and pepper, and toss to evenly coat. Place the Brussels sprouts in a single layer on a non-stick or lined baking sheet. Place on the top oven rack and roast for 16-20 minutes or until nicely browned.
- While the Brussels sprouts are roasting, prepare the balsamic vinegar reduction: Place the vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until thickened and lightly coats a spoon.
- Arrange the Brussels sprouts on a warmed serving platter, drizzle with the balsamic vinegar and serve immediately.
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Sandra says
Mmmmm, mmmmm! Love this, and I am a late conversion to Brussels Sprouts. As a child, I could not stand them,
4 years ago, my son, who is a Chef, made a dish of them for Christmas Dinner. They were absolutely delicious, so I will be trying out this recipe next week on my husband and son-in-law who love sprouts.
Sandra
Kimberly @ The Daring Gourmet says
Excellent, so glad you converted to the Sprout, Sandra! As they say, better late than never :)
architectrickRick Casner says
This suggests that there might also be a ‘Cheetos Gene’. Our dog and I love the little bright orange puffballs, my wife can’t stand them….
Kimberly @ The Daring Gourmet says
Rick, I think you’re onto something… :)
Anonymous says
Funny thing though…I love all things cabbagey but hate sprouts………???
Kimberly @ The Daring Gourmet says
That could just be the picky eating gene, haha! :) I think that’s probably pretty common. I know quite a few people who like cabbage but hate sprouts and I think it’s probably mostly a learned behavior. They’re not commonly eaten, so most kids aren’t exposed to them, and we grow up thinking we’re supposed to hate them. So, for YOU there’s hope of conversion – let’s get to it! :)
jesusan says
The last thing I expect on a food blog is a genetics lecture… ;-) It’s very interesting, and I’m glad that I apparently don’t have that awful gene. With Brussels sprouts, though, I can’t stand the frozen, boiled ones because they are far too bitter. I only started really liking Brussels sprouts when I heard about roasting them. This is one recipe I’ll definitely be making.
Kimberly @ The Daring Gourmet says
Same here, Susan, I’m not a fan of frozen – the flavor or texture. Fresh, roasted Brussels sprouts are soooo good. Happy roasting! :)
Gene Smolko says
I wouldn’t be so quick to condemn someone to a life of hating brussel sprouts! I first had them at a friend’s house, they had a horrible flavor that reminded my of cigarette ash and were mushy – yuck. Later I decided to give them another go and now I luv em!
Great blog btw.
Kimberly @ The Daring Gourmet says
Thanks, Gene! May your experience provide hope to all current Brussels sprouts haters! :)
Michael Shanahan says
My husband loves Brussels sprouts never tried this recipe… hopefully it will go good. Thank you for your recipe
Kimberly @ The Daring Gourmet says
Hi Michael, roasted is my favorite way to eat Brussels sprouts – I hope you both enjoy it!