Revisiting the Brussel sprout.
I tried roasting w. olive oil in 350 oven for 20 minutes (having scored the bottoms). I ended up w little hard green marbles. What is the suggested roasting times. Or should one parboil first?
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I recommend parboiling first. If you want to live dangerously, try putting a bit of maple syrup and vinegar and walnuts on the finished product. Quite a special little vegie!
Can I forget the Brussel sprouts and simply eat the maple syrup, vinegar and walnuts:-)
needs more oil.
Chuckie, thanks. The recipe sounds good, except for the butter, so I am going to try and modify it a little...the trick, obviously, is to cook the bs's longer than I had. 30 minutes simmering in broth ought to do the trick w/o butter...
(I hit enter too soon.) I made the above recipe last night, and it was perfect. and couldn't be easier.
you can also roast potatoes and carrots with the sprouts, if you prefer.
For señorcoconut; that's a keeper. I wonder about roasting turnips also. Thanks.
(That messy thing between se and or was supposed to be an n with a cedilla over it. I really have to stop showing off.)
Off-topic, where did that cedilla come from? It wasn't there when I responded.
brown a little butter with salt, black pepper, a it of sage, and ground mustard seed. Lightly saute onions and halved baby brusslesprouts. Remove from the pan and add a couple tablespoons of a good stout and a pinch of flour. Top the sprouts with the sauce. This is also a nice way to do cabbage.
I cooked a cross-rib roast in the crock pot one day. I put in scallions, carrots, garlic, brussel sprouts, a little worcestershire sauce, tamari, marjoram, lots of pepper and a little salt. It was DELICIOUS! The brussel sprouts made the dish great. I read in a book on nutrician recently that you should always eat something bitter with a little fat. It engages good digestion. Now we know why salad dressing came into play. Isn't it amazing how humans figure stuff out?!
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