Brussels Sprouts!

[maillotpois]

DH cuts them in half and sautes them with garlic and a little hunan chili sauce. YUM.

[Pedal Wench]

DH cuts them in half and sautes them with garlic and a little hunan chili sauce. YUM.

I slice them thinly and do the same, but saute in sesame/chili oil

[Zen]

I dip mine in chocolate.
Then I throw them away.

[snapdragen]

I dip mine in chocolate.
Then I throw them away.

God love ya Zen!

[maillotpois]

Wow - its as if he's a mind reader. DH went out and got fixings for dinner and got a bag of brussels sprouts!!

+1 - nice one zen...

[Susan Otcenas]

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".

[Eden]

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...

[Trekhawk]

I dip mine in chocolate.
Then I throw them away.

Snort!!

[jesvetmed]

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.

[OakLeaf]

For me it was texture

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?)

[bikerz]

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!

[spokewench]

I dip mine in chocolate.
Then I throw them away.

I hope it wasn't good chocolate - what a waste!

[shootingstar]

This recipe which is Sauteed Brussel Sprouts with Pistachios and Lemon looks good:

http://www.epicurious.com/recipes/fo...tachios-241353

We merely steam brussel sprouts at this time. But this looks like something worthwhile to try and so easy.

[kjay]

My hubby steams them with a lot of rosemary, which permeates the brussel sprouts — an entirely new combination for me but my favorite now.

[shootingstar]

This recipe which is Sauteed Brussel Sprouts with Pistachios and Lemon looks good:

http://www.epicurious.com/recipes/fo...tachios-241353

We merely steam brussel sprouts at this time. But this looks like something worthwhile to try and so easy.

I prepared this recipe today..delicious.