Brussel Sprouts redux!

[GDub]

Love them! I'll eat some raw while I'm cleaning them for cooking.

[Moosedog]

I love them almost any way other than overcooked.

For people who are not so fond, I roast, then finish them with a little cream, and season with salt, pepper, and nutmeg (helps the occasional bitter one mellow out.)

One thing I love about the PNW is you can buy (or grow) them on the stalk. Lots of fun! And kids seem to be more likely to like cool-looking things.

Moosedog

[auld argonian]

One thing I love about the PNW is you can buy (or grow) them on the stalk. Lots of fun! And kids seem to be more likely to like cool-looking things.

Moosedog

You're right, Moosedog, they really look do like something out of a drawing of prehistoric life when you have them on the stalk. We can tell the kids that they're dinosaur food...that might get them interested.

Best

AA

[Rex_Tremende]

One thing I love about the PNW is you can buy (or grow) them on the stalk.

My experience with sprouts from the garden is that they are better and sweeter when they are harvested after a frost. Leave them on the stalk and they will store quite nicely in a cool garage for weeks.

Regards,
Rex.

[cessna152towser]

Yay, Brussels sprouts and Christmas lights season again to brighten up those darkest days of the year!

[Colin]

I love 'em. One of the best veggies ever. I liked the old fashioned way...steamed and full of goodness.

[vmac3205]

I'm trying a new recipe.
Brown some diced bacon, sweat some sliced sweet onion, cut the sprouts in half, then slice the halves so the sprouts are sort of shredded. Add to the fry pan with the bacon and onions. Add a can of chicken stock and cook until sprouts are done. Enjoy!!

[Kilted Surveyor]

Carmelize thinly sliced sweet onions in unsalted butter, garlic and shallots, add the brussel sprouts (cut in half), a touch of sugar and a little red wine vinegar and cook until tender. Add fresh ground pepper and sea salt right before serving. Spectacular!

[Alaskan Kilted Guy]

I love em too! I try growing them every summer, but the moose in my neighborhood love them too, so I usually am not able to harvest them in time.

I've never tried roasting them, but I will now... sounds terrific.

[vmac3205]

Carmelize thinly sliced sweet onions in unsalted butter, garlic and shallots, add the brussel sprouts (cut in half), a touch of sugar and a little red wine vinegar and cook until tender. Add fresh ground pepper and sea salt right before serving. Spectacular!

My daughter makes them like this but uses balsamic vinegar because it goes with the carmelizations so much better.