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You know you are a grown-up

When the scent of roasted brussels sprouts causes an instant and unstoppable craving. I could smell them in the hallway yesterday, and it smelled so good that we bought some at the store last night and cooked them up tonight (along with a roast chicken). Just cut them in half, toss them in salt, olive oil, and a little water, put them on a cookie sheet, and bake -- first covered to steam them, then uncovered for browning. Voila: delicious little bits of roasted vegetable heaven. I have a recipe to roast them with bacon and pecans, which is super yummy, but the simple way is good, too.

Brussels sprouts are a recent discovery for me, only within the last few years -- there's a restaurant in San Francisco that makes them when they're in season, and the first time I was there with friends and we ordered them, we ended up having to get a second bath, they were so good. But it was only last winter that I decided to take a hand at cooking them myself, and so far it's been a resounding success. I only wish we could get good ones all year; I don't like very many vegetables, so finding a new one I can happily eat is always a victory.

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( 4 comments — Leave a comment )
Nov. 12th, 2012 08:13 am (UTC)
I love baked/boiled brussels sprout. Nomnomnom. One of my favorites.

Though imo, it's one of those veggies that taste fine from frozen too -- I wonder if you've tried that?
Nov. 12th, 2012 08:28 am (UTC)
I don't care for them boiled or steamed at all -- they have to have the yummy caramelization of baking or roasting to help cut the bitterness (which is the problem I have with most vegetables they taste quite bitter to me. Yay, supertaster :P ). I haven't tried them frozen; I wonder if there'd be too much water for them to roast up properly?
Nov. 12th, 2012 08:35 am (UTC)
I roast em from frozen all the time. I don't notice a huge difference from fresh. But maybe I'm less picky! Additionally, if you want to try roasting from frozen, make sure to thaw and drain 'em first. Running them under cold water works well. I like making them with pearl onions (also from frozen) and carrots with a bit of garlic.

But...I love the bitterness. I pick my beers on their bitter units! It's interesting that you like them as I think brussels sprouts are a pretty bitter (though yeah, roasting/baking cuts down on that) veggie. I definitely taste the bitter but again, I like bitter tastes. But as far as bitter veggies go, I think they are up there.

Edited at 2012-11-12 09:10 am (UTC)
Nov. 12th, 2012 05:20 pm (UTC)
It's true, they are pretty bitter. But they're a lot less bitter when they're roasted basically into candy. :) I don't mind a bit of bitter when it comes paired with sweetness; makes a nice contrast, I think, like sweet and sour.
( 4 comments — Leave a comment )

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