Turns out...

[mac_stone]

Brussels 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.

Comments

[eljaydaly.livejournal.com]

Nom!

What time should I be over? ^_^

[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!

[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.

[bogwitch64.livejournal.com]

...in cream sauce??? Bleh! That doesn't sound yummy at all.

[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!

[serge-lj.livejournal.com]

I'm suddenly feeling hungry.

[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.

[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.