Brussel Sprouts.. My final frontier?
I hates 'em.
Served too often in my childhood, over cooked, in water with bicarb in it (to preserve the colour, no less!)
It's Winter down here in OZ... and the shops are full of them.
I recently read this blog post:
And thought it MIGHT be do-able.
Recent discussion at the water cooler here at work has revealed a sprout aficionado in the office, who is begging me to try them.
I have never turned down food before. I may not alway like what I am served, but I will always give it a red hot go.
So give me yer best recipes involving what I have previously described as "the vegetable spawn of Satan"...
And also tips to get over my instant nausea at even contemplating eating a sprout...
Every vegetable I was served as child was boiled until mush. I didn't eat brussel sprouts for many years. Then I discovered fresh brussel sprouts cooked in a pan with bacon, cracked pepper and garlic. Holy moly they are good!
I absolutely adore Brussel sprouts. My mom used to steam them when I was a kid, and I'd eat them with salt and pepper. You can also roast them. Trim the ends and cut the bigger ones in half. Toss with olive oil, salt and fresh cracked pepper. Put under the broiler until they get brown and crispy. You can throw on a little parm cheese if you like. Cheese will cut some of the bitterness that most people hate.
re: northside food
oh yeah, roast 'em, I do it in the regular oven compartment at about 350 with olive oil garlic and coarse salt (usu already there with small potatoes started about 10-20 minutes before) toss leave in for about 20-30 minutes tossing again halfway, the oil will caramelize the outer leaves in a truly lovely way that sauteeing will not.
I too was subjected to the "Boil unto Death" school of cooking as a child. they just didn't know any better, bless their hearts.
mmm...mmm...mmm...I LOVE THEM!! I think my sisters and I must have been some strange kids because we use to beg for them only to be disappointed when they weren't in season. My favorite ways to eat these tiny green morsels of deliciousness are sauteed or roasted in olive oil and garlic. They have an affinity for smokey bacon but really, what doesn't? Definitely give them another chance and if you can't bring yourself to then send them my way :)
roasted - drizzle with a little olive oil, salt and pepper - roast until soft - They are excellent and if you have any left over refridgerate excellent cold!