I steam them for a couple of minutes, then cut them in half and saute them in olive oil with garlic, onion, and salt & pepper. They kind of get a sweet flavor from the sauteeing. Very yummy. Makes me want to go to the store and buy some right now!
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I steam them for a couple of minutes, then cut them in half and saute them in olive oil with garlic, onion, and salt & pepper. They kind of get a sweet flavor from the sauteeing. Very yummy. Makes me want to go to the store and buy some right now!
nothing's better than brussels sprouts topped with a bit of sharp cheese!
incredibly delicious!!
I had some last night. I love them! In fact, there aren't many vegetables that I don't like, but one I do dislike is garlic, especially raw. I know, I'm weird :)
I slice them thinly and do the same, but saute in sesame/chili oilQuote:
Originally Posted by maillotpois
I dip mine in chocolate.
Then I throw them away.
God love ya Zen! :D:DQuote:
Originally Posted by Zen
Wow - its as if he's a mind reader. DH went out and got fixings for dinner and got a bag of brussels sprouts!! :D
+1 - nice one zen... :cool:
I made the roasted brussels sprouts for Jeff's sister, her husband and their young children last night. Everyone loved them, even the kids. Jeff's sister said these would be her new guilt-free "french fry".
I think *a lot* of veggies get a bad rap because our moms (or whoever first cooked something for us) cooked them poorly... (or simply poured them from a can)
I used to think broccoli, carrots and asparagus (not to mention brussels sprouts) were nasty... mainly because I'd never had them not boiled within an inch of their little veggie lives...
Brussels sprouts from the farmer's market are wonderful. If any sprout-lovers haven't yet had them farm-fresh, definitely give them a try. They look so striking on the stalk, I've been tempted to make a centerpiece. But I always eat them first.
Pam
Before I owned a proper steamer I'd steam them in a cast iron frying pan. One fateful evening, I was distracted by my toddler and all the water boiled out of the pan, and the brussels sprouts browned and blackened a bit on the outside. I made a desperate glance around the kitchen for something to salvage them, and grabbed the Grand Marnier and gave the pan a few splashes.
Even my distracting toddler liked them.
Snort!!:D:DQuote:
Originally Posted by Zen
OK... this is a challenge for me! I've HATED / DESPISED them since a kid. Yes, my mother overcooked everything, and I think other friends' mothers did too. SO... I'll go out on a limb sometime this week and try them your ways... afterall, olive oil, spices and especially garlic and cheese. Now if I put all of those together, I may actually not even notice the stuff under it all! For me it was texture -- maybe my tastebuds have changed. I'll let you know.
But texture is ALL in the cooking. They don't get mushy until they've been autoclaved. Properly cooked, they're like delicate little cabbages, with a sort of gamier, nuttier flavor. You'll definitely need a knife to cut into them. (You've had cabbage that hasn't been autoclaved, yes?)Quote:
Originally Posted by jesvetmed
I am a brussel spout evangelist also. When I was a poor college student in Santa Cruz, brussel sprouts were the deal of the century when they were in season. Plus the word "sprout" makes me smile.
I like them partially steamed, cut in half lengthwise and sauteed with olive oil, garlic, salt, and pepper, and a squeeze of lemon juice just before serving. This dish has converted many a brussel-sprout-hater!
Another way to serve them a little "under the radar" is to cut the sprouts in half lengthwise, then cut them cross-ways into thin strips (so they look like slaw), then saute as above.
Bacon/pancetta and/or nuts (pine nuts, pecans) are also good with them. I think sage goes well if using pancetta.
Yum - today we get our organic veggie box - hope there are some sprouts in it!