Roasted Brussel sprouts

[animasinsulinpu]

OMG Baked!!!. Made theses things from Martha. 30 sprouts in olive oil, TONS of Kosher salt, Ms.
Dash Garlic and the hot stuff Cook for 20 min. and then broil for 5 min. I'm getting week just thinking about it

 

[yogitunes]

Never liked brussel sprouts but I may have to try this recipe...have to go shopping tommorow...may have to get some and try.....

 

[yogitunes]

Also Bill....was doing some SPRING cleaning today...need to restock the fridge....found a LIME I didn't remember buying, silly me, it used to be a head of LETTUCE...lol

also, cleaned out a few closets, time to get rid of last seasons clothes and bikini underwear...think I'll donate them to the GOODWILL...you know, FOR NEEDY SEXY PEOPLE!

God is gonna get me for this one....lol

 

[davek]

found a LIME I didn't remember buying,

You caught it in time! Lettuce usually turns into liquid. I found a prune once that I didn't remember buying that was a actually a lime. Sometimes it's funny to look at something and try to figure out what it is, but it's never fun to play "where's that funk," especially at your own house.

The problem with Brussel's Sprouts is when people don't know how to cook them. When cooked right, they're delicious. It isn't like they're that hard to cook. But when they're overcooked, they quickly start getting a proud stink like a gassy hippo that will run me away from them. This recipe sounds good, but I'll confess to being a classic steam/butter/salt devotee.

 

[jamiel]

Roasting lets them dissipate the sulfur compounds that make the stink...I've become a devotee of broiled asparagus as well (it's just in local this week at Meijer...yumm). Break off ends, wash, put them single-layer in a shallow pan (baking tray from a GE 4 slice toaster oven works wonderfully), drizzle with olive oil, highest shelf in the oven, broil for about 5 minutes, shaking once to roll them a bit. Pepper and coarse salt...delicious.

 

[gyrafoam]

After washing, trim off enough of the stem end so you can peel the individual leaves away. Place in a skillet with a good-sized chunk of butter and slowly saute until the leaves beging to caramelize, stirring occasionaly. Be sure to keep the lid on tight so that they will steam themselves as well.

Just before serving, toss with some finnishing sea-salt and fresh cracked pepper.

 

[whirlcool]

Also remember to soak the sprouts in salt water for at least an hour before cooking to drive out anything that may be living in the sprout. You'd be surprised!

You only need to do this with fresh brussel sprouts. After soaking I rinse mine well and then steam them until done. I jsut put some melted butter(non salted) on them right before serving.

 

[perc-o-prince]

I hadn't eaten them for, probably, 30 years, because of what happened last time I ate them (and I'll leave it at that!). I couldn't even stand the smell of them boiling.

Rich brought some home a couple of months ago, blanched them in boiling water for a few minutes, then roasted them (I forget how long)in EVOO and, I think, some S & P. DELISH!!! I even made them myself after that!

Chuck

 

[davek]

because of what happened last time I ate them (and I'll

Oh, come on!