Saturday was a COLD and CHILLY day that made visiting the Farmers' Market less than the pleasureable experience it has been all summer. Most of the vendors have discontinued their seasonal sales so the place was just a shadow of its former self. Still, I enjoyed the experience. I paused at the weird looking brussel sprouts. I take pleasure in vegetables and consume large amounts, but brussel sprouts have never been a favorite. Perhaps I just don't have a good recipe. Any suggestions?
Monday, November 10, 2008
Would You Eat These?
Saturday was a COLD and CHILLY day that made visiting the Farmers' Market less than the pleasureable experience it has been all summer. Most of the vendors have discontinued their seasonal sales so the place was just a shadow of its former self. Still, I enjoyed the experience. I paused at the weird looking brussel sprouts. I take pleasure in vegetables and consume large amounts, but brussel sprouts have never been a favorite. Perhaps I just don't have a good recipe. Any suggestions?
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Hello Kate !
ReplyDeleteI have those foods at home !
Very good... I have a recipe, but in french...
I only see the end result on my plate so you could have told me these were from a Parallel Universe and I would have believe you. I like Brussel sprouts more than I like spinach but I like spinach if it is fixed with vinegar and fried bacon. My stomach is pumping.
ReplyDeleteI love brussel sprouts but have never seen them on the plant, would you believe? I had no idea they look like that! :-)
ReplyDeleteOoh, how I hate brussel sprouts!
ReplyDeleteMrs. DL baked them from a Barefoot Contessa recipe on the Fodd Network. I must say, I really enjoyed them prepared that way.
Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
DL, I think I'll go back to the Mkt next Saturday and buy some to try with your recipe. Always looking for something new and delectable.
ReplyDeleteI love them just fresh out of the steamer...yummy. And they're so good for us..
ReplyDeleteI love sprouts. In the UK I remember them as a child at Christmas - Brussels sprouts and chestnuts served together in a dish to go with turkey and all the trimmings. Yummy.
ReplyDeleteI'm seeing them here in the shops but they are never as good as those in a cold climate as they need frost I believe.
I'm with Angela - steamed. Gorgeous.
Now I'm hungry and it's not dinner time yet...
I've never seen them on a plant like that! Steamed with olive oil and a bit of salt is my recipe...but that's what I do to most veggies!
ReplyDeleteYou are far braver than I - I thought about going up to the season's last outdoor market Saturday, but deemed it far to cold, especially the way the wind blows across the isthmus here. I definitely would have bought a stalk of those brussel sprouts had I gone. Yum!
ReplyDeleteYuck, sprouts are horrible! I hate them, especially at christmas when they always seem to be over cooked. I always joke about putting the sprouts on to cook at three in the afternoon on xmas eve!
ReplyDeleteMy sisiters boyfriend likes them fried off with pancetta.
I don't think even a good recipe could entice me to eat brussels sprouts. Some one told me they were like baby cabbage...I don't think so!
ReplyDeleteHowever, after reading DL's recipe, I might have second thoughts. Maybe.
Sorry no help here. Brussel sprouts and me aren't the best of friends.
ReplyDeleteI love them too.
ReplyDeleteSteamed,a little sauteed in butter,with a sprinkle of almonds..
Sauteed Brussel Sprouts:
ReplyDelete1. Start with approx 2 cups of whole brussel sprouts. Cut off the bottom ends of each sprout and pull apart all the leaves (as best you can.) Set aside.
2. Melt approx. 2 tablespoons of butter in a large iron skillet over medium heat - and add all the leaves. Sautee and toss every twenty seconds or so until the butter is browned and the sprout leaves begin to brown on the edges. Remove to a shallow serving dish and sprinkle with a little balsamic vinegar and salt and pepper to taste. Toss and eat.
AWESOME! Even someone who hates the little buggars will love these.
Kate, I just bought a bunch of these! The reason most don't care for sprouts is I think becasue they are overcooked. I microwave them for about 1 minute. Then plate them up with a little butter and salt.
ReplyDeletethat's a great photo Kate and roasting brussel sprouts sounds like a great idea, shall try to make them over the weekend!
ReplyDeleteLike jm, I'm a brussel sprot fan but had no idea they looked like that growing. Steamed for me too, and if I'm not being careful, they're great with butter, and pepper. My husband isn't a fan - one of those veggies that divides the world!
ReplyDeleteBrussels sprouts are like spinach, broccoli, and gooseberries. They are probably good for one, but whatever good they are hardly seems worth the effort, either to prepare or to eat them.
ReplyDeleteI remember when I was a child that our family were invited to the home of one of my parents' friends and one of the guests was a missionary to the then-Belgian Congo. He passed on the sprouts and I remember asking him if that was political, if it had something to do with the "Brussels" part and he had a little trouble figuring what I was asking about, but then chuckled and said that he just didn't like them.
Remember, the first President Bush banned broccoli.