Have you tried sauteeing or roasting them?
Ok, here’s the recipe for fantastic brussel speouts.
Saute them in sesame oil, add a little soy sauce and then coat them in browned sesame seeds.
They are very good
I don’t know if I like them or not, haven’t had them for a long time.
I’ll bet they’d be real good steamed properly and served with some sauteed onions and breakfast sausage.
Maybe a little hint of vinegar as a condiment.
If they are the larger sprouts, cut them in half, toss them in a little bit of olive oil and salt then roast them in a preheated 400-425 degree oven for about 15-20 minutes until fork tender. Then if you like, have a little side of mayo (optional) for dipping. They take on a nutty flavor and really are wonderful cooked that way. In fact most veggies cooked that way are so much tastier than boiled.
My bane is Lima beans.
kill them
Q: What’s the best way to serve okra?
A. To someone else.
Hated them as a kid. On evening while at university, I got a craving for them. Barely made it to the market before it closed. They only had frozen Green Giant Baby Brussels Sprouts in a butter sauce. They were INCREDIBLE. They’ve been a favourite ever since.
I’m right there with you.
Pan frying does make a difference. Get the frozen baby sprouts and cut them in half. Fry in olive oil with soy sauce and cayenne pepper to taste. Don’t worry that they will taste too Oriental. The taste of the sprouts and soy sauce kind of just blend together.
We’ve had people who swear they hate sprouts come back for seconds and thirds.
I love the “baby” brussel sprouts boiled tender and seasoned with salt, pepper and melted butter. Oh my..yum, yum.
Fire the bastard.
Half them—then Stir fry or roast them in olive oil and sprinkle with sea salt and parmesan cheese. Yummy.
Yummy!
(Of course anything is tasty when deep fried)
Mmmmm brussel sprouts are delish when young and tender.
I’ll tell you what’s gross and slimy: OKRA
You do realize that your reaction to brussel sprouts is due to your inherited ability to taste 6-n-propylthiouracil. Those of us who can taste the substance find brussel sprouts (and cauliflower, and if the ability is acute broccoli and cabbage) revolting. Folks who are blessed with the inability to taste the stuff find these vegetables pleasant, but their cooking tips are not to any avail in making those vegetables palatable to those of us who can taste 6-n-propylthiouracil.
I like broccoli, unless it is overcooked (even slightly) when it becomes revolting with a similar nasty taste and scent to brussels sprouts, and have found a single cauliflower dish—which involves steaming it then stewing it in a very hot tomato-based curry until it’s limp—that I can enjoy. But brussel sprouts are irredeemable.
mmmm.. Brussels Sprouts... my favorite food.
It sounds like you haven’t had them made correctly if they are ‘all slimy and gross’.
Try this (doesn’t work with frozen). Cut them in half. Quickly blanch them. Put them in a casserole dish. Toss with toasted walnuts, salt and pepper, and put a good Gorgonzola cheese all over it. Put it under the broiler until the cheese is bubbly and golden..
I love them. Especially cooked in butter, really soaked and dripping with butter, with maybe a bit of cheddar cheese, or sprinkled with some parmesan.
Are the sprouts common in Iraqi food?