Saturday, December 5, 2009

Brussels Sprouts are Good After All !




I've spent most of my life hating burssel sprouts. As boiled vegetables, they were bitter that no amount of butter and salt could disguise. But just this week I tried roasting them as suggested by two other people who also used to despise the little cabbages. They were GREAT! Just roast em with olive oil, salt and pepper until they start to brown on the outside. They become sweet and creamy, sort of like a roasted onion.
For this recipe of roasted sprouts in butternut squash puree, just click on: GREAT!
They make a nice fall and winter side vegetable loaded with vitimins C and K.

3 comments:

  1. Mmmm, it sounds yummy; I think I'll try the recipe. I came across a recipe for Brussels Sprouts a while back that had you saute bacon and then saute the Sprouts and some Figs in the bacon oil and finish cooking in the oven. Crumble the bacon on top and serve. I never got around to trying it but it, too, sounds good. Can you grow Brussels Sprouts in Maine? More importantly, I wonder how they'd do as a winter crop in California ...?

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  2. BTW, do you know if Dulce de Leche is simply Sweetened Condensed Milk? I've a recipe for Mexican Chocolate Cookies (you add Cayenne Pepper) that calls for 1 cup of Dulce de Leche.

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  3. Your recipe sounds good. Bacon in any recipe always wins on the cooking show contests! Yes, Brussels sprouts will grow here as a fall vegetable as it does, I believe, in CA.

    Sweetened condensed milk is very popular in Mexico, and Central America. If you vacation there and doctor your coffee with the stuff like they do, you'll have a hard time breaking the habit after returning home!

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