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

[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.