Brussels Sprouts

[Blue Calx]

This year, a friend of mine (an excellent cook) turned me on to brussels sprouts. It was a simple preparation: halved, drizzled with olive oil, sprinkled with salt, and set on a pan under the broiler until slightly browned. I tried so hard to hate them, but I just couldn't! They were like sweet little baby cabbages!

So now I have incorporated them into my own cooking. I've cooked them the way I had them first, marinated them in everything from soy sauce to balsamic vinegar to worstershire, and even thrown 'em in stir fries... but I'm running out of ideas.

How do you all like your brussels sprouts?

[DankStar]

just steam 'em like broccoli, put some butter spray and garlic salt on 'em.

[Blue Calx]

garlic salt, eh?

check.

[idsnowdog]

Steamed with cheddar cheese sauce and garlic. I would think they would also be good with a little stewed tomato, Parmesan and fresh Basil.

[DankStar]

or that stuff called Spike that has like every spice in it. that's great for veggies too.

[Blue Calx]

I like that tomato/basil idea, but I'm really afraid of the steaming. Steamed veggies were never my favorite preparation.

Maybe incorporated into a tomato/basil/etc topping like with bruchetta?

[Blue Calx]

or that stuff called Spike that has like every spice in it. that's great for veggies too.

Spike's Seasoning Ingredients contains:
Salt and sea salt crystals, special high
flavor yeast, hydrolyzed vegetable protein, mellow toasted
onion, onion powder, orange powder, soy flour, celery leaf powder, celery
root powder, garlic powder, dill, kelp, Indian curry, horseradish, ripe
white pepper, orange and lemon peel, summer savory, mustard flower, sweet
green and red peppers, parsley flakes, tarragon, rosehips, saffron, mushroom
powder, parsley powder, spinach powder, tomato powder, sweet Hungarian
paprika, celery powder, cayenne pepper, plus a delightful herbal bouquet of
the best Greek oregano, French sweet basil, French marjoram, French
rosemary, and Spanish thyme.

Dang, that's intense. I wonder what the motivation is behind including all those spices.

[idsnowdog]

I liked them since childhood. My parents kept trying to find vegetables that I wouldn't like, but I confounded them. The only veggies I dislike are Cauliflower and Lima Beans.

Spike and Vegit are two very good seasonings. I think the reason why they have so many different herbs and spices is so that it can be used to compliment nearly anything.

[DankStar]

Dang, that's intense. I wonder what the motivation is behind including all those spices.

hehe, wow, I forgot it had all that. I thought it was like 5 or 6 things.

[ratherdashing]

I like them nowhere near my plate. One of the few vegetables I don't find appetizing.

[DLT]

I loves dem brussel sprouts!

[razorblade]

Balsamic marinated then grilled...

[Blue Calx]

Balsamic marinated then grilled...

That sounds like quite a trick!

Don't they just fall through the grill?

[pzaxtl]

Brussels Sprouts are perhaps the one food item that I hated as a kid and still hate as an adult. Won't touch 'em no matter how they're prepared.

[Gearjoneser]

Brussels Sprouts are perhaps the one food item that I hated as a kid and still hate as an adult. Won't touch 'em no matter how they're prepared.

And you're not leaving the table till you're finished eating them!

[Sporky McGuffin]

My parents were convinced I really liked Brussel Sprouts. I could barely choke them down - every one had me gagging. Horrible, horrible things.

[super rad stuff]

Balsamic marinated then grilled...

that's how we do portabellas 'round here

as for how i like brussel sprouts, sautee some smashed/chopped garlic(3 cloves) and 1/2 of an onion, diced, with olive oil 'n' butter and some sea/kosher salt and fresh pepper. roughly chop up the brussel sprouts, and brown the whole deal in the pan.

it's an awesome side to go with some sort of protien(chicken breast, steak, etc...).

[super rad stuff]

That sounds like quite a trick!

Don't they just fall through the grill?

veggies grills just as well if you put some foil down before you put your food on

[richard parker]

To me, Brussel Sprouts are an essential part of a traditional British Sunday Roast, just lightly boiled and smothered in (British recipe) gravy. Lots of folks don't like them though and I've often ended up with piles of them on my plate coz no-one else will touch them.

A long time ago when I was living in a poverty stricken household with a bunch of friends I ended up with nothing to eat for about 4 days other than a big bag of Sprouts. Not an experience I'd care to repeat.

[super rad stuff]

A long time ago when I was living in a poverty stricken household with a bunch of friends I ended up with nothing to eat for about 4 days other than a big bag of Sprouts. Not an experience I'd care to repeat.

i'm guessing it's the gassy nature of the veggie