There are a handful of foods the are absolutely polarizing to discuss: cilantro, truffle, and yes Brussels Sprouts (I know there are far more than just those). But only one of those has food memories often associated with childhood. Either you have grown to like it, or you remember sitting at the dinner table with those terrible mini cabbages which you knew by smell alone were vile.
Taste and review
I remember smelling them as a kid and knowing they weren't for me. It wasn't until fairly recently that I was willing to give brussels sprouts a go.
A girl's night out, turned into a sit at the bar kind of night. So after a few drinks, I thought nothing of trying my nemesis of childhood.
Yes, the liquid courage worked that night and I embraced what seemed to be the world's strangest appetizer: fried brussels sprouts with rice crispies, parmesan cheese, and chili honey.
It was delicious. It was strange-looking. I couldn't stop eating it. I've been trying to replicate at home it ever since. The amount of contrast in that dish was phenomenal which is why it worked.
And yes, like the appetizer that reintroduced me to this veggie, this pasta is about contrast as well. It's cheesy, creamy, slightly bitter and kinda sweet all placed in a tender yet pretty pasta package.
In this clear box is an artsy-looking ravioli. It is two-tone, but that green hue will fade a bit with cooking.
But if you can embrace the Brussels sprout's bitterness, then you are in for a treat here.
The directions are typical for fresh pasta and there were no surprises. In the three boxes, I've purchased, I've only had one ravioli not stay sealed.
After these are cooked, you are rewarded with a sweet and bitter contrast of this cheesy filling. The sweetness comes from the caramelized onions. It's not as pronounced as the sprouts, but it acts as a contrast in terms of flavor.
Now, that is going to lead to a common question: What type of sauce should I pair with this?
With a filling that is the star here, I've opted for just olive oil or butter. It wasn't something (unlike childhood experiences with brussels sprouts) that I wanted to cover up.
Overall
For $3.99 these are inexpensive and worth a try. Two servings seem about right.
If you find yourself liking brussels sprouts, then here is something worth a try. If you are grown and you still hate them, please skip this product. This was a hit in our household. These do freeze well if you need to store them longer or realize you like them. They are seasonal, so they won't be on shelves forever either.
Product photos
The box of Trader Joe's Brussels Sprouts and Caramelized Onion Ravioli:
Calories and ingredients
Directions
After being cooked you get:
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The Bottom Line
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Trader Joe's Brussels Sprouts and Caramelized Onion Ravioli
Product Name: Trader Joe's Brussels Sprouts and Caramelized Onion Ravioli
Product Description: Ravioli filled with brussels sprouts, caramelized onions with a blend of ricotta, mozzarella, fontina and parmesan cheese filling.
Price: $3.99
Currency: USD
Availability: LimitedAvailability
Summary
A seasonal ravioli that is a major contrast to other ravioli varieties on shelves.
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Taste
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Value
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Worthy of Repurchasing
Pros
- Trader Joe's Brussels Sprouts and Caramelized Onion Ravioli are flavorful and don't shy away from the flavor of brussels sprouts
- Easy to prepare and might not need much extra in terms of sauce.
- These freeze well
Cons
- If you are still traumatized from childhood or truly dislike brussels sprouts, steer clear of this one.
- If you like this pasta, it is seasonal and won't be on shelves year round.
Alek says
I think maybe some light alfredo would be perfect. Or even an appetizer fried. I miss the chicken pot pie ravioli those were so good! Maybe TJ's could tackle french onion concept next.
becomebetty says
Hey Alek! Omg French onion ravioli sound amazing. Im still holding out hope for the chicken pot pie ravs to make an appearance this winter.
Ttrockwood says
It’s so sad- people hate brussel sprouts because like any cruciferous veg when it’s overcooked it’s stinky and often people just boil or steam them to death but they’re really best roasted.
Sounds like the restaurant served a variation of the famous Momofuku brussel sprouts which are fairly easy to make- and definitely don’t skip the rice krispies on top
https://www.seriouseats.com/recipes/2008/02/dinner-tonight-momofuku-brussels-sprouts-recipe.html
I tried the brussel sprout chips and there’s just some green dust in those, no flavor from them at all which was kind of a bummer
becomebetty says
Hey Ttrockwood! I think brussels sprouts are just more of an adult taste/smell. Yes, absolutely a variation on that recipe, but I think Dag nailed the exact restaurant I had the dish in. The Parlor is pretty awesome if you are up in Westchester county. That's a bummer about the chips. I think my soul needed a break from the squash items. Thanks so much for stopping by!
Dag says
Oh my gosh I was so excited to read this review. I actually do like brussel sprouts although I didn't as a child. I actually have a really awesome brussel sprout and hazelnut Thanksgiving side dish that is great! I am putting this product on my shopping list for the next time I go and I can't wait to try it. Thanks for the review.
becomebetty says
Hey Dag! I think it is the bitterness that gets to kids. That and if they aren't prepared well, then its kinda gross. Can't wait to hear your thoughts on it once you give it a try! Thanks so much for stopping by!
Dag says
I think I found that brussel sprout recipe you raved about.
https://weewestchester.com/2014/10/03/copy-that-recipe-the-parlors-brussels-sprouts-salad-with-honey-and-rice-krispies/
becomebetty says
Omg! Thats where I had it was the Parlor. Awesome find Dag! Now I know what I will be up to this weekend. Thanks so much!
judilyn says
Love, love, love Brussels sprouts, so YES! I'd def try these. Trying to think what light sauce would go good with them. I have a tin of avocado oil that I seem to be using with so many things now, and thinking that a little of that, mixed with some lemon juice and my Penzey's Greek seasoning, might really be all that is needed. My favorite food is butter, but for this application, I'd even forego that special treat.
Virtual hugs,
Judie
becomebetty says
Hey Judie! I love Penzey's Greek Seasoning! That sounds like a really great combination with these as well. Thanks so very much for stopping by and sharing!
KB says
I haven’t tried these, but to me they are begging to be tossed in bacon fat from a few rendered strips of bacon, pan fried a bit, then topped with said crispy bacon and Reggiano.
becomebetty says
Hey KB! Now that you mention it, perhaps a carbonara might pair well with this too. Bacon and brussels sprouts do play really well together. Thanks for the great suggestion!
Anne with a silent E says
Like you, I was not a Brussels sprouts fan based on childhood experience. I've been wanting to give them another try and this seemed like a fun way to do it. Very good! And agree that sauce wasn't even needed - I just added some butter.
becomebetty says
Hey Anne! Thanks so much for stopping by and sharing your experience. I'm glad I'm not alone with the childhood memories of Brussels Sprouts either.
Dag says
My pleasure in finding it for you. I was curious also and I may make it sometime relatively soon. Let me know how yours turns out😊
Dag says
Oh my gosh-this pasta is delicious! I made a butter, white wine and chicken stock sauce and reduced it down. I will definitely be buying additional packages of this ravioli!
becomebetty says
Hey Dag! I'm glad you liked and I'm glad you shared your sauce. This one is seasonal, but they do freeze well (I've already tested that out). Thanks as always for taking the time to stop by!
Stacy Ingham says
I've loved brussels sprouts since I was a child, it was one of my favorite vegetables along with broccoli and cauliflower. Weird, i know.
These would be delicious tossed with onions caramelized in butter, and topped with crumbled bacon and toasted walnuts!
becomebetty says
Hey Stacy! Nothing wrong with liking it as a kids. I liked fish a lot as a kid which made me "weird." Your sauce suggestion sounds awesome. Thanks so much very for stopping by and sharing that.