Spacing apart a bunch of greased-up teeny Brussels sprouts requires patience (hi, I don’t have any)!
Spacing apart a bunch of greased-up teeny Brussels sprouts requires patience (hi, I don’t have any)! I was surprised to find nice, small ones at the store earlier this week, as they’re usually pretty big, here. I found the small ones to be sweeter, while the big, loosely-leafed ones are more bitter, almost like cabbage. So we shall see how they roast. Into the oven, they go! Thank you, random Mormon lady on the internet who can’t spell, for reminding me I had these waiting in my crisper to make
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NOM!!!!
Mmmmm….. I’d eat them all. Lol
You are right saying the smaller ones are better…better yet freshly picked – the sugars change in a few hours after picking.
Well, we’re not in the growing season for those here in St. Paul just yet, but these didn’t look very old at all, Michael Ringland. If I can find them locally, I will. Farmers markets don’t have much to offer here usually, til June.
the larger ones are good stir fried with some onion and bacon (both finely chopped)
Brussels sprouts are a delicious thing I discovered only in the last couple of years.
Bobbi Jo Woods I’ve been able to grow them in the past, but the last few years it’s been too warm where I am. (bummer, coz they are beautiful),
Until recently, my only exposure to
disgusting mini cabbagesBrussels Sprouts was low quality frozen ones, prepared by microwave. I may have to try something like this though …Michael Ireland they go well with some chilli.
How are you preparing them? Just roasting?
Yep, about 20 mins in the oven at 425. I just rinsed them, halved them, and tossed with 2 tablespoons each of melted butter and avocado oil combined, with some garlic powder, salt, and pepper
I only tried them several years ago to see why most folks (Especially kids on TV sitcoms) hated them. Glad I did, I love them!
Bobbi Jo Woods…DID I READ GARLIC POWDER ????
(well yes obviously I can read and you wrote “powder” after “garlic”.
Garlic is gown, in the ground, for about 6 months. It is then lovingly pulled from the ground, and cleaned, dried and aired.
It is never “powdered”.
I’ll send you some from Australia if you have none. FOOD PARCELS FOR “MERIKA, who’d have thunk it?
Lol, I know, Michael Ringland… if anyone’s a food snob, it’s me.
First of all, I was keeping carbs low, so I just wanted a pinch, didn’t feel like chopping garlic, and didn’t want an abundance of garlic flavor…just a hint.
Secondly, I know about garlic, I keep at least two bulbs in my fridge drawer at all times, and my standard meals are FAR and AWAY nothing resembling what the majority of “Merika” eats. I’m not a moron, so please do not admonish me my food choices or methods of cooking. Deal with it.
Last year, in the autumn, one of the local grocers had fresh garlic for 11 cents per kilogram. Yeah … We had a lot of garlic for awhile. I considered powdering it 😉 tee hee.
Bobbi Jo Woods I avoid the word moron, but someone with your taste in music, that can string a sentence together with no fuzzy grammar or spelling things, and is into foody things is fine with me.
Please consider yourself unadmonished
Michael Ireland 11 cents ??? I wouldn’t pull it from the ground, but then I’m an arrogant old fucker.
11 cents a kilo?? Geez that’s like 5 cents a pound… WOW!!
Yup, it was nuts. They had a mountain of it!