Comments on: Brussel Sprouts for “non-brussel sprout eaters”

By: Chris

Chris — Fri, 04 Jan 2008 22:34:50 +0000

I learned recently that if you cut the brussel sprouts in half before roasting it releases a “gas” from the inside that creates that funky unpleasant taste. I made this recipe and added finely chopped bacon and it was heavenly.

By: Kara

Kara — Wed, 19 Dec 2007 21:53:30 +0000

if you just add some shallots to the olive oil and salt and pepper prior to roasting the brussel sprouts they take on a great taste. And to make it even better about ten minutes before they are done add a couple slices of chopped cooked bacon to the roasting pan. They are delicious.

By: Paula from Only Cookware

Paula from Only Cookware — Sat, 08 Dec 2007 02:50:34 +0000

I am always looking for better ways of making brussel sprouts taste good. Just not a big fan of them.

By: Scott

Scott — Mon, 03 Dec 2007 00:19:46 +0000

I can never figure out why the sprouts get such a bad rap. I’ve decided that you can roast almost anything with olive oil and salt and it will be good. Almost…

By: Jancd

Jancd — Sun, 02 Dec 2007 04:47:51 +0000

This is the perfect way to prepare brussel sprouts. I just empty a small bag of frozen brussel sprouts into a bowl, douse them with olive oil and salt/pepper. Stir them around to coat every sprout evenly, thrown them on a backing sheet and roast in hot 425 oven for about 30-40 minutes, stirring once. They come out soft, browned slightly, and wonderful.

By: aria

aria — Thu, 29 Nov 2007 22:06:27 +0000

thats exactly how we make them here and all walks of like will eat them, your right! they are so good too especially the maldon mmmmm

By: mooksma

mooksma — Thu, 29 Nov 2007 03:36:27 +0000

Yes - my, a new look. Not sure I like it but I still love you! I have a great recipe for brussel sprouts, too. Maybe not QUITE as easy in some ways but very, very delish! As you say, trim and cut them in half (which will leave a blister on your cutting thumb if you are making several pounds). Saute in butter and olive oil with A LOT of salt and pepper. When they start to brown add a bit of water, cover and cook until tender (not long). If there are any left over, add them to cooked linguine with a bit of olive oil added the next day. Yum! Even the little ones love these!

By: rachael

rachael — Wed, 28 Nov 2007 20:34:09 +0000

yum! this is my favorite way to prepare them as well, with the addition of squeezing on lemon juice before cooking.

By: Alisa

Alisa — Wed, 28 Nov 2007 15:16:22 +0000

Oh my, site redesign alert! It looks awesome! As do those brussel sprouts … if only my husband would eat them.