Friday, December 3, 2010

brussel sprouts...gotta love 'em

how do you cook yours?
(the cat is out prowling and no where near a computer for a few days)

20 comments:

Dave-CostaRicaDailyPhoto.com said...

I do indeed love brussel sprouts. I regret to report that I have not cooked them in decades, and have never cooked them fresh.

Birdman said...

Love em? Let's try 'like'. Travel safely.

Craig Strachan said...

I always wondered what brussel sprouts look like on when growing, and now I know!

thanks for sharing

Cezar and Léia said...

Hmm so sorry I have no idea, I'm not good with these stuffs, I mean cooking!
Enjoy your trip!
Léia

Virginia said...

I don't usually cook them myself, but Ina Garten tosses them in Olive oil and roasts in the oven and they look really yummy. I've never seen them growing before!!! Sheltered life.
V

Sharon said...

I love these in so many ways! I have a recipe with an orange sauce that is pretty darn good. Have a great trip. I'm off for a few days myself.

valeria said...

I never saw a brussels sprout plant before! Thankyou for posting it! I love this veg, I often steam them and serve it with a simple seasoning, like extravirgin olive oil and salt.

SRQ said...

Mmm...brussel sprouts! My 'recipe' is quite basic. I just boil 'em and put salt and butter on them.

biebkriebels said...

Remove the outer leaves and the hard bottom. Boil them in water with salt for about 15 minutes. Serve them with a bit nutmeg over it. This is a dutch recepi of my mother. I stiil do it that way.

Sharon Creech said...

Whassa matter w/me? Don't like those brussel sprouts; don't even like the smell.

Sunny said...

Yummmm!
Cut in half, boil for a couple of minutes, then roast them in the oven with olive oil, garlic, salt and pepper. You can also do this on the stove top, the sprouts get nice and crispy on the outside.
Have a safe journey.
☼ Sunny

Arija said...

Clean and put into saucepan of boiling salted water to keep that lovely green colour. They only take a little while to simmer or they smell like dead cabbage and are mushy. I cut into the ends of the stalks a little so they are evenly cooked through. Strain when they no longer smell raw but still are firm. Toss with a little butter or pour a simple cheese sauce over them or season any other way you like. Properly cooked they are delicious and quite addictive.
Left overs it they are firm, can be quartered and added to salads. Enjoy!
...and enjoy your little holiday too.

cieldequimper said...

Sorry prowling cat, I hate Brussels sprouts.

Anya said...

Shallots,
bacon,
and Brussels sprouts
are pan-fried together
for this quick and delicious side dish for any type of dinner....
Yummieee :)

Naturedigital said...

Have a great time away from the keyboard.
Costas

Randy said...

I have mine like Anya's but a Weight Watchers version.

ruma said...

The set is pretty. . .
The green has a heartwarming impression.

Thank you.
ruma

Amin said...

Beautiful ...I have not seen it before ...

Tash said...

The photo makes them look delicious.
I haven't cooked them for ages, but my 25-yr-old nephew made them for Thanksgiving with bacon & butter (based on a popular cooking show) - any veggie goes good with bacon.

Frédérique said...

:-) hard to believe but even my 3 kids love brussels sprouts... Here in Belgium, we boil them then toss with a little butter and season with salt, pepper and nutmeg.. have a nice weekend