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[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] eljaydaly.livejournal.com
Nom!

What time should I be over? ^_^

Date: 2010-10-23 01:37 am (UTC)
From: [identity profile] bogwitch64.livejournal.com
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] mac-stone.livejournal.com
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] bogwitch64.livejournal.com
...in cream sauce??? Bleh! That doesn't sound yummy at all.

Date: 2010-10-23 12:43 pm (UTC)
From: [identity profile] mmuenzler.livejournal.com
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] serge-lj.livejournal.com
I'm suddenly feeling hungry.

Date: 2010-10-24 12:50 am (UTC)
From: [identity profile] fidelioscabinet.livejournal.com
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] mac-stone.livejournal.com
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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