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    MICHELEKRAUS   14,030
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Brussells Sprouts are Good!!

Saturday, January 05, 2013

Hello fellow veggie-phobes! I've got an annoucement that might get me kicked out of the club. I fixed Brussells sprouts today and they were GOOD! I went to my old stand-by, roasting, and folks, it does change the texture, the taste, everything! Let me tell you what I did, and then you can try this at home!

I got a bag of frozen Brussells sprouts, because I had no idea when I would have the courage or interest in trying this recipe out. So today, I thawed those suckers out in a bowl on the counter. I was a bit worried, as when I got home, I was afraid they would be mush, but they had held up pretty good.

Next, took the thawed little green balls and cut them in half, length-wise. Oh, in the meantime, be warming the oven up to 400*F and line a baking pan with foil.

Toss those halves into a bowl, spray with some olive oil and seasonings. I used the Grinder Seas Salt and Garlic, but you can use whatever floats your boat. I didn't do it this time, but I might suggest a bit of parm cheese, just to be sure. Also, I recommend "over seasoning", as this batch was slightly bland.

Lay them out with space between them, so the heat can get all around them. I did them face down. You roast them for 20 minutes, then flip them over, and roast for another 10 minutes.

The first one was...hmmm, okay, this isn't bad. Then I tried another and another. I was picking out the small, well-browned ones first, then started to get more brave and went for the larger ones. And then I realized...these had the same texture and consistency, and ALMOST the same flavor as roasted potatoes!! And they really are good!!

Next on the list is asparagus!

What is our count so far?

Rutabaga - definitely good.
Cauliflower - It's okay.
Zucchini and Squash chips - Great snack.
Broccoli - Eh.
Brussells sprouts - ranking up at the top!
Oh, I didn't tell y'all about the cabbage for New Year's. Fixed pretty much the same way as all the others, and it was actually pretty good, too.

If only more restaurants would roast the veggies, I would be okay. These same veggies steamed are just not...the same.

But I am very stoked about adding some BS to my diet! :P
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  Member Comments About This Blog Post:

MAMABUGAZ 1/9/2013 4:15PM

    Vegetables are so good for us. I'm all for trying new veggies in new ways. I've actually always kinda liked brussel sprouts.

My new thing, lately, is making green smoothies in a new blender. Although I've kind of enjoyed experimenting with that, your brussel sprout blog had my mouth watering.

BTW, it's good to see you posting on the Doing It With Multiple Sclerosis SparkTeam again. Keep coming back. The more input the better!

~ Faith

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MONADM1 1/5/2013 11:36PM

  Michele,

you might just have convinced me to try Brussels Sprouts.

They are pretty much the only vegetable I can't see myself eat, because my Mom used to cook them to mush, giving them a distinct "fecal" taste ! My doctor told me that some people have a genetic disposition to find them appalling.

However, I remember that my mother-in-law once served them, and I ate just a single one, which surprisingly wasn't half bad ! I think she fried them in a pan, rather than boiling them.

So, your baking method would be worth a try, and maybe a bit of balsamic vinegar might help, as well. If you can be brave and try all these vegetables, then who am I to say I won't give Brussels sprouts a second chance. I let you know how it went !

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JERZGURL_NAN 1/5/2013 9:08PM

    WooHoo - we enjoyed the 2x this week and I just went to the produce stand today and bought another big bag of fresh ones. Good Job!!!

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PATRICIA441 1/5/2013 7:39PM

  I cook brussel sprouts in balsamic vinegar. They are really yummy! I put light cheese on my cauliflower and broccoli! Yum.

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GR8ERJOY 1/5/2013 7:36PM

    Good for you! I might just try this. I'm a vegaphobe myself and would never have considered a BS before. I agree about the roasting - take your BS method and apply to asparagus and you'll emoticon do okay.

P.S. I can't believe I'm saying this, but if you like garlic (which I most definitely do) sauté kale with a few drops of olive oil and some garlic salt or garlic and salt, and it's most definitely edible!

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MOTTAMAMALOU 1/5/2013 7:26PM

    emoticon I enjoyed your blog! Thanks for the laugh. You do have a way with words.
emoticon job!

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LOISDESK 1/5/2013 7:26PM

    I LOVE brussell sprouts but I've never roasted them. Now I'll have to try that method! Sounds Yummy!!!



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