Then you haven’t cooked them right. Try this:
Put a pan on the stove. Grind a few twists of fresh pepper into it; add a pinch of cayenne. Heat until it starts to smoke.
Add 1 tablespoons extra-virgin olive oil. Swirl. Add 1/2 c raw pine nuts. Stir occasionally until toasted golden, 2-3 minutes.
Remove pine nuts. Reserve.
Add another 2 tablespoons EVOO. Add washed-and-trimmed sprouts.
Stir, 1 minute. The sprouts will turn the most gorgeous green you have ever seen.
Add 1 c Whle Foods Market vegetable broth. Yes, Whole Foods. Their veg broth is the best on the market, and a bargain. Yes, a bargain. Oh all right, you can use a different broth, even a chicken broth. Just add it and simmer, stirring occasionally, until the sprouts are almost tender, about 7 minutes.
Add 2 minced shallots. Continue to simmer, stirring occasionally.
Stir in 1/2 tablespoon dry marjoram, or 1 tablespoon fresh diced marjoram.
Season with salt and another couple twists fresh-ground pepper; add a dash more EVOO, or some cream. Add half the pine nuts. Stir until coated.
Serve. Sprinkle with the rest of the pine nuts. Ambrosia!
Really, you have got to try this. It is magnificent. Even my kids like it.
As per Rachel Ray you must explain what EVOO (extra virgin olive oil) is every time you use EVOO (extra virgin olive oil) even if you already explained EVOO (extra virgin olive oil) earlier in the same sentence.