Comments on: Brussels Sprouts: A Much Maligned Vegetable Finally Comes Home

By: Veronica

Veronica — Sat, 24 Jan 2009 04:33:07 +0000

Try chiffonading the brussels and stirfrying with some bacon, carmelized onion, toasted hazelnuts and a splash of maple syrup. Yum!

By: Wouter

Wouter — Wed, 18 Jun 2008 13:45:13 +0000

I’ve always steamed them, and I’ve always loved them.

I guess I can compile a list of food that people hate until they realise what it’s like if prepared correctly.

Fresh asparagoose vs tinned
Frozen peas vs tinned
Brussels prepared nicely vs not

By: Eric Havaby

Eric Havaby — Tue, 22 Jan 2008 12:13:43 +0000

Unfortunatly, Brussels sprouts are unknown in China.

By: Manuel

Manuel — Thu, 17 Jan 2008 05:22:02 +0000

Lovely website.
Congratulations.

By: Cris

Cris — Wed, 16 Jan 2008 22:38:30 +0000

I’ve never tried stir fried, I’ll have to do that… we just eat them roasted. Roast them until the edges of the leaves start turning (almost) black. You want all the caramelization but you don’t want to cook them long enough to get soft throughout. Mushy brussel sprouts are yuck, which is why I hate boiled or steamed sprouts. Once they’re roasted, they’re great as is (we never have leftovers regardless of how many I make), or tossed in a salad with bacon, dried apricots, honey roasted pecans and a little red wine vinegar.