[bonnnie]

So, I was never fond of brussel sprouts in the past. But, I found this new simple recipe, and I cannot stop dreaming about more brussel sprouts! It is really easy and all the ingredients are things you already have at home!

http://www.nytimes.com/interactive/2...sted_Hazelnuts

This dish is good without toasted hazelnuts, if you don't have any. Also, you don't need SO much olive oil, just a little drizzle.... same with the syrup, you just need to drizzle it. This recipe is totally for anyone who doesn't like veggies and for children as well!

[nelie]

I actually don't like sweet things much but I do something similar with olive oil and balsamic vinegar.

[rainbowsmiles]

sounds yummy.....thanks for sharing...i think i'll make this for christmas dinner!!

[darway]

Oddly enough, when I was a picky kid and my parents had touble getting me to eat my veggies... Brussel sprouts were one of the few things I liked.

It seems like they get a bad rap. People do not like the way they smell when cooked, or they generate digestive gas.

But I try to keep a bag handy, and toss a few into any soup that I make. I eat them near the end, to make sure they've had plenty of time to soak up the broth and become pulpy and tasty.

[LandonsBaby]

I have never made brussel sprouts but I was just thinking there must be a way to make them tasty. I'm going to try this way. Can I use frozen? And, could I get away with putting the maple syrup on in the beginning?

[fatmac]

Brussels sprouts are my new favorite vegetable!

I don't use syrup at all. I cut them in half and saute in 1T olive oil; sprinkle with salt. YUM!

[reptogirl]

brussell sprouts are one of my all time fav veggie, they are really good baked with some cabbage onions etc...like a roast with onion soup mix...yummmmm

[xXLosingItXx]

Oh, I love Brussels sprouts! I've only eaten them one way before, but I loved it, and could eat it anyday, any time! I have the recipe if anyone would like to try it out


Portions: 25 (Portion size: 3 oz [90 g])

U.S / Metric

3 lb - 1.4 Kg Carrots
1.5 lb - 600 g Parsnips
2.5 lb - 1 Kg Turnips
1.5 lb - 600 g Brussels Sprouts
3 oz - 90 g Butter
2 oz - 60 g Suger
to taste Salt

- Procedure

1. Trim and peel carrots, parsnips, and turnips; dice all ingredients uniformly. Remove outer layer of brussel sprouts and cut a cross at the base. Do not cut in half, and bussel sprout should not split. (Tip from me. This is only so that when you cook it, it gets tender both inside and out. You don't want to cut it in half, or it'll get really mushy and fall apart.)

2. Place the vegetables in a saucepan with boiling salted water to cover. Simmer until tender. Drain.

3. Heat the butter in a saute pan. Add the vegetables and sprinkle with sugar. Season to taste in salt. Saute until the vegetables are well glazed.


- Variations

Single vegetables as well as other combinations of vegetables may be glazed by this method, including celery root, pearl onions, rutabagas and chestnuts, in addition to carrots, parsnips and turnips.

- Per Serving

Calories, 90; Protein, 1 g; Fat, 3 g(30% cal); Cholesterol 5 mg; Carbohydrates. 15 ; Fiber, 4 g; Sodium, 85 mg.

If something doesn't make sense, just let me know.
It's a recipe from my school textbook, so it might not make sense, I don't know. From experience...it's VERY yummy. I can never eat veggies alone, and I would down this any day. It's sweet, but not overpowering, and ugh...I want it NOW!

[amandie]

I discovered brussel sprouts about 6 months ago- they are SO good! I like it sauteed with a little mixture of olive oil and 0 calorie butter spray (for the buttery flavor) and lemon juice/lemon pepper. Really good with caramelized onions and broccoli stir-fry.

[MoniqueDiet]

Mmmm...sounds delicious! Thanks for sharing!

[Esofia]

As far as I know, there are two problems with brussel sprouts.

1) They need a short cooking time, and are easily overcooked. This tends to make them a poor choice for big family meals, school dinners and the like, which is where most people get put off them for life. Doing a better job of cooking them should solve this one.

2) Apparently there's a genetic component. There's a bitter taste in brussel sprouts, and some people have the gene where they can taste it while others don't have the gene and think they taste fine. There's nothing you can do about this one.

[amandie]

interesting tidbit about #2, Esofia! Am REALLY glad I don't have that gene! lol

[kaplods]

I absolutely hated brussels sprouts growing up, but then discovered roasting (I shake quartered or half sprouts in a little bit of oil, sprinkle on some dried seasoning - such as ranch dressing powder, and roast at 400 degrees until the edges are crisp).

Gosh, they're addictive that way.

[thinner]

i love brussel sprouts and my tastes run more like butter (smart balance) melted over it with some fresh grated parmesean cheese, fresh ground black pepper, maybe even a few flakes of crushed red pepper. any combination of olive oil, spices, lemon juice.

[3FCer344892]

I used to saute them in bacon grease ... not the healthiest option, but pretty tasty.

kaplods, I have all those ingredients in my kitchen, so I think I will try that soon. Thanks!