cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.

/didn't have em till I was 26

zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

I heard Bruge was better...

/too obscure?

kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.

Bontesla: I heard Bruge was better...

/too obscure?

I'll take cities in Belgium for $500, Alex

Boiled with vinegar isn't bad either.

Fresh Brussels sprouts, steamed to perfection, drenched in a mixture of olive oil, lemon juice, white vinegar, black pepper and cavender's Greek seasoning. That be some tasty shiat.

i will eat fresh or frozen ones. fresh ones with a little olive oil on the grill. yum

Benevolent Misanthrope: RoyBatty: kmmontandon: zippolight2002: cretinbob: Fresh Brussels Spouts FTW. Take those nasty little frozen things and stick them up your nose.

This. With a little (ok, a bunch) of melted butter? Mmmm, like mini-salad/broccolis.



Butter, but also sprinkle them with garlic salt. Took me a few years to find that one out - delicious.

Of course, of course, but then, put a little sumac on them. I learned that on a trek through the Levant.

Roasted brown and crisp in a hot oven with olive oil, coarse salt and cracked black pepper. Awesomeness.

That said, as much as I do like Brussels sprouts, at no time in my life have I ever said, "What? No Brussels sprouts??? I don't want to live without Brussels sprouts!" I'll make do with other greens if they get too spendy.

Yeah that sounds pretty damn good too.

Do.
Not.
Want.

fusillade762: Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.

I'm going to try this. Any suggestions on the ratio of mustard to molasses? Should I be using regular yellow mustard? Do I cut them in halves?

/ dead serious
// life-long sprout fan

Valiente: Do.
Not.
Want.

If you just guess how to prepare them, they turn out terrible. But if made properly they are super good. I'll guess I could make some that you liked. I've actually never met anyone who disliked any member of the cabbage family that I have cooked, in spite of the fact that they are among the most stereotypically loathed foods. It is just so easy to cook them in a way that they are downright disgusting.

Blanch them for a bit then saute in butter.

Delicious!

Salt and melted butter makes them tasty. Of course, salt and melted butter can make an old tire edible.

Steamed - never boiled, sliced in half and browned in butter with bacon and toasted pine nuts.

\boiled brussels sprouts are an abomination.

Drizzle olive oil, coarse sea salt, and lemon juice on the sprouts. Roast uncovered in a baking dish. Don't worry if they get very dark before done. Will come out super sweet

Quartered and deep fried with chili flakes, salt, mint and lemon juice they are fantastic. They basically break apart into the individual leaves that all get crispy, then a bit of salt, sour, and spice rounds out the sweetness from the caramelized sprouts. Can also just make a nice slaw with them, sliced thin and tossed with mustard, mayo and whatever seasonings you like.

I hate cabbage. You know what I hate more? Brussels sprouts, otherwise known as cabbege's little nasty cousin. Maybe I've had them cooked wrong or something, but the times I've have were enough to make me hate them. A white-hot rage. A rage that burns with the fire of a thousand suns! When I rule the world, I'm having the entire world's supply of brussel sprouts (plants and all) gathered up and launched into space. If any of you just HAVE to have some of the little bastards, you can eat as many as you want on the way to the Sun.

<b><a href="http://www.fark.com/comments/7477407/81184236#c81184236" target="_blank">fusillade762</a>:</b> <i>Mom likes to sautee them with mustard and molasses. It doesn't sound like a palatable combination, but it works.</i>

On a similar note, bundles of fresh green beans or asparagus are delicious wrapped in bacon and baked with a brown sugar and butter sauce. Mustard goes well in the sauce as well to balance out the sweet and salty components.

If you have them cooked by someone who knows how to cook brussels sprouts, they don't have that bitter edge and they're very delicious.

Gyrfalcon: If you want to eat a cabbage, eat a freaking cabbage. Otherwise what's the point of a Brussels sprout?

Totally different flavor. It is pretty amazing though the diversity of the single species Brassica Oleracea. Cabbage, broccoli, cauliflower, kale, collards, Brussels sprouts, kohlrabi and others. All great stuff.

Steamed, halved and drenched in butter, with salt, garlic and Parmesan cheese

I haven't really found any vegetables I won't eat. Some I don't care for, like turnips or beets, but I will eat them.

I loves me some greens too, like collard greens, turnip greens or mustard greens

Cut brussels sprounds in half longitudinally. Heat up a skillet on medium fire and pour in two or three tablespoons of olive or peanut oil. Arrange the sprouts cut side down. Cook until the cut side is lightly browned, then toss them around until they turn bright green. They should still be slightly crunchy. Very delicious.

Take a huge pile of sprouts and cut them in half in a ceramic roasting dish.

Chop up a stick of butter, throw in a large amount of minced garlic, and salt.

Cover and bake at 350 until lightly browned, tossing every 15 mins. Add some Parmesan when cooked.

Listen to everyone exclaim about how great it is and how much they hated sprouts when they were kids.

Mega Steve: I hate cabbage. You know what I hate more? Brussels sprouts, otherwise known as cabbege's little nasty cousin. Maybe I've had them cooked wrong or something, but the times I've have were enough to make me hate them. A white-hot rage. A rage that burns with the fire of a thousand suns! When I rule the world, I'm having the entire world's supply of brussel sprouts (plants and all) gathered up and launched into space. If any of you just HAVE to have some of the little bastards, you can eat as many as you want on the way to the Sun.

I'm writing you in on the next major election.

Fury Pilot: Steamed - never boiled, sliced in half and browned in butter with bacon and toasted pine nuts.

\boiled brussels sprouts are an abomination.

Boiling is something to be done to potatoes and turnips. Never any other vegetable.

They're not really from Brussels. Just like French Toast and Canadian Bacon, which is neither from Canadia nor Bacon. Now I'm hungry. The marijuana did it.

/It are a fact!

dericwater: Bake them in olive oil and some sea salt. Mmm... I just pop them in my mouth.

If you can manage to restrain yourself, let them chill overnight in the fridge. Arrange on a plate with slices of tomato and red onion. Sprinkle with pepper, garlic powder, and red wine vinegar.

I used to have nightmares about these hideous bitter little demon vegetables when I was a kid; now I love them. Weird.

/ Obviously, my Mom was a terrible cook.
//Thanks for the recipes - looking forward to trying them.

My mom boiled the shiat out of them and I would basically swallow them whole. My wife, however, sautéed them in olive oil and sprinkled them with sea salt. It's like there's my wife's planet and then there's the one where the fifties were ahs awesome as TV and republicans hope they can convince you they are.

Once as an adolescent, I idly asked my mom if it were possible to grow them in our garden. Little did I know that was going to become a regular thing. I don't think my sister ever forgave me.

I'll eat them, but I don't really enjoy them. I was musing the other day however that they might be good skewered and cooked on the grill with lots of butter and Penzey's Krakow Nights pepper.

/ponder