mac_stone: (Default)
[personal profile] mac_stone
yummy, tender, sweet roasted brussels sproutsBrussels sprouts, roasted with a little olive oil, kosher salt, and lemon pepper? Nom nom nom. Especially alongside mashed yukon gold taters with crispy pepper bacon bits over all.

Turns out I like brussels sprouts after all. 

For the curious, I did not parboil or blanch them, first - just trimmed them off the stalk, rinsed thoroughly, then tossed in a big boil with enough olive oil to coat 'em, salted, lemon-peppered, and roasted at about 400 - 425 F, turning a few times until they were crispy and caramelized and yummy on the outside and sort of steamed tender inside.

Date: 2010-10-22 09:17 pm (UTC)
From: [identity profile]

What time should I be over? ^_^

Date: 2010-10-23 01:37 am (UTC)
From: [identity profile]
Oh, woman! They look SO FREAKING GOOD!!!

I've made them with chopped bacon tossed in the mix too (you're not vegetarian, are you?) That's pretty bangerang too.

Thanks for posting!

Date: 2010-10-23 03:36 am (UTC)
From: [identity profile]
Who knew, huh? I just don't like soggy, mushy, boiled brussels sprouts. Or smothered in so-so cream sauce, for that matter.

Date: 2010-10-23 12:19 pm (UTC)
From: [identity profile] cream sauce??? Bleh! That doesn't sound yummy at all.

Date: 2010-10-23 12:43 pm (UTC)
From: [identity profile]
Mmm, I like to cook my brussel sprouts in a skillet, char them nice and crispy and edged in black, then add a touch of lemon juice, salt, and pepper. Yum yum yum yum.

No parboiling or blanching here either. Just pure tastiness!

Date: 2010-10-23 01:18 pm (UTC)
From: [identity profile]
I'm suddenly feeling hungry.

Date: 2010-10-24 12:50 am (UTC)
From: [identity profile]
The cabbage clan benefit from being cooked less, with less water, than many people believe. Selling this notion to cabbage-abusers is even harder than selling non-abused cabbages to people who have been turned off by abused cabbage.

Date: 2010-10-24 02:54 am (UTC)
From: [identity profile]
I've long been a happy stir-frier of veggies, so roasting 'em seems very right, too. But it's very different from the boiled-to-mush version of veggies that a lot of middle-americans grew up eating.


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