Raise your hand if brussels sprouts are your favorite vegetable. Anyone? I know my hand didn’t go up. If we’re being honest, vegetables aren’t always the funnest thing to eat. As good as they are for our bodies, our taste buds don’t always agree. Among the top of the most hated veggies, dare I say, it’s these lil’ suckers.

The first few times I tried to make these “baby cabbages” they were AWFUL. Down right inedible. I couldn’t seem to get flavor to stick to them and every time they came out steamed on the outside and uncooked on the inside. This happens to be the main mistake most make when making brussels sprouts. If not prepared and seasoned properly, they will be unevenly cooked and quite bitter.

However, because I was trying to make better choices in life and incorporate more than just broccoli and spinach into my diet, I was determined to figure out how to conquer these little beasts. That’s when the thought occurred to me, instead of just throwing seasoning on top of them, why not make a marinade. DUH!

With all those tight layers, it’s no wonder flavor wasn’t able to penetrate past the surface. Therefore, to build my marinade, I wanted something that would not only season the brussels sprouts, but would also cut the bitter factor out. So, I went with a mix that had a bit of sweetness and tanginess to cut the bitterness, along with the right amount of saltiness to balance it back out. I also wanted a spice kick, because…why not! Once, I made them this way, I haven’t been able to eat them any other way since.

So, if you’re willing to give brussels sprouts one more shot, try this recipe out and see if they can change your mind like they did mine.

*Bonus: You can also use this marinade for broccoli to test it out, if you’re not ready to brave brussels sprouts just yet.

Total Cook Time: 15 minutes
Yields: 3-4 servings

Ingredients:
1 lb brussels sprouts halved
2 tbsp soy sauce
2 tbsp yellow mustard
1 tbsp brown sugar
1/2 tsp crushed red pepper
2-3 tsp minced garlic

How to Prepare:

Begin by preheating the oven to 375 degrees Fahrenheit.
Next, in a medium sized mixing bowl, combine the soy sauce, mustard, brown sugar, garlic and crushed red pepper. Whisk with a fork until the brown sugar has mostly dissolved.
Now, add the brussels sprouts to the bowl and toss until they are well coated. Then, place them on a baking sheet so that none are overlapping.
Cook in the oven for 15 minutes, and just like that, they’re done!