Daily Archives: November 30, 2010

Brussels Sprouts

Yep. Brussels Sprouts.

I use to hate Brussels Sprouts. HATE them.

They are pretty, though

Whenever I was a guest at someone’s house and they were serving Brussels Sprouts, I would kindly take a small amount, force down maybe one or two, then ignore the rest.

They were always so bitter. “Why would anyone like them?” I wondered.

For years, people who have learned about my hatred for this vegetable would ask me to try their recipe. They use to promise me that their recipe was delicious and that I would like them.

I did not.

This situation presented itself again at a potluck BBQ I hosted this past summer. This wasn’t just any old BBQ. This was a BBQ of my work colleagues, including my boss. And guess who said she had the “best recipe for Brussels Sprouts”?

My boss.

So, the day of the BBQ, my boss brought the raw Brussels Sprouts over and prepared them at my house. My kitchen stunk of the bitter Brussels Sprout smell. It was so unappetizing.

Then, she started offering them to everyone. Fortunately, a few of my coworkers weren’t big Brussels Sprout fans either, so I wasn’t singled out when I politely declined them.

She insisted.

She’s my boss.

So, I grudgingly accepted the Brussels Sprout. And you know what? It wasn’t disgusting. It actually wasn’t bad at all. Actually, I kinda liked it.

So low and behold, I now love Brussels Sprouts. I make them at least twice a week and gobble them up. I use my boss’s wonderful recipe with a few little changes.
If you’re interested, this is my recipe:
– Cut the bottoms off the Brussels Sprouts and cut them in half-length wise.
– In a bowl, combine a few tablespoons of extra virgin olive oil, a few gloves of chopped garlic, a sprinkle of sea salt and a sprinkle of black pepper.
– Coat the Brussels Sprouts with the mixture in the bowl.
– In a pan on medium heat, cook the Brussels Sprouts face down until golden brown and they are soft (not too soft and not too hard). Be careful not to cook them too fast then they brown quickly and don’t cook through, thus the bitterness.

These are too brown....


Tell me, what’s your experience with Brussels Sprouts?


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Filed under Things I've learned