Its a bird, a plane, a brussel sprout?

by irene on October 22, 2007

Sprouts

How many of you grew up absolutely hating brussel sprouts?  I know I did.  I’ll preface this post by saying that I hope my mother isn’t reading this blog as of late, and Mom, if you are, please stop reading now.  Thanks.

Now I’ll continue on…

Brussel sprouts for dinner were one of those traumatic events of my childhood.  It ranked right up there with beets, which I wrote about quite some time ago in this entry.   I vowed never to eat another brussel sprout after I was old enough to make such a proclamation without getting severely chastised.  Then I figured out that the brussel sprouts weren’t the problem, it was the preparation of the brussel sprouts which caused the aversion.

(Mom, you aren’t reading this right?  Don’t continue on if you are!)

When I was growing up, brussel sprouts came frozen in boxes.  Then you boiled them.  Then you served them.  Slimy.  Yes, slimy.  Beyond rutabaga (that’s yet another entry for a different time), brussel sprouts caused the children in our family nightmares.

But guess what?  Fresh, properly prepared brussel sprouts ARE NOT SLIMY.  It’s true.  They are solid, and crisp, and taste great!

Brussel Sprouts on the stemHave you ever seen a brussel sprout in the wild?  Go ahead.  Click on the picture to the left.  Most people have no idea what these little orbs of veggies look like in their natural state.  Yes, they look like they grow on mutant dwarf palm trees.  Does it scare you?  It may not, but it sure scared the heck out of Jimbo, my Shiba Inu, who was certain the house was being invaded by alien tropical trees. 

JimboSure, he looks regal in the picture on the right, but when confronted by wild brussel sprouts, he’s reduced to a whimpering wuss. 

But back to brussel sprout preparation.  First, cut them off the sprout.  Next, soak them in salted water to get any insects out of the leaves that may have called your stalk of sprouts home.  Then slice them in half, toss them with diced onions, garlic, olive oil, salt, and pepper, and roast at 425 for 30 – 45 minutes.

Stalk-O-SproutSoaking SproutsThe finished dish

(You read this, didn’t you Mom?)

 

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