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The great Brussel Sprout experiment

Okay – I did it! I made (and ate) brussel sprouts.

First off, let me say what my only background of brussel sprouts is. You know that Jones Soda pack that comes out with the holiday flavors? One year had turkey and gravy, brussel sprouts, cranberry, and pumpkin pie. So, we opened the brussel sprout one, and the rank cabbagey odor that came out of the bottle was not even as bad as the taste. A weird sweetish, sulfury yuck. So, that’s where I’m coming from – even trying them is a big deal.

Anyhoo, back to today. Fresh brussel sprouts, which I quartered, tossed in a little sunflower oil, kosher salt and pepper. I put them in the toaster oven for about 20 minutes or so, flipping 1/2 way through.

They actually don’t have a lot of taste, milder than even cabbage or cauliflower is, in my opinion. I think I liked them, didn’t love them. The texture was almost meaty. What I did really like was the little leaves that fell off and got super crispy. They were almost like potato chips, and I could see peeling the leaves off and toasting them for a snack.
So, verdict is that I will get them periodically for something different. Victory for me on a new veggie!

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6 comments to The great Brussel Sprout experiment

  • Lynn Haraldson-Bering

    Yay!! You did it! And I agree…those little crispy leaves are soooo tasty. I had some BSes this afternoon as a snack. I like to sprinkle a little parmesan cheese on them happy But then, I put parm on almost anything. BTW, did you roast them with pepper and garlic powder? I also use rosemary once in awhile. It helps add some flavor to their otherwise dullness.

  • Ron

    Glad you told us about your experience, I plan on trying them roasted myself soon!

  • Lori

    I roasted them with sunflower oil, kosher salt, and pepper. Maybe I’ll try some curry or sate seasoning next time.

    Or the parmesan!!

  • debbyweighsin

    Woo hoo! With all the brussel sprout talk around here, I have had them roasted 2 days in a row! This is my first time roasting them. Today I added the parmesan cheese, which was great. And I thought afterward, garlic salt would have been good also.

  • MizFit

    sadly Im still avoiding the sprout.

    I know happy

    feel free to nag me and shame me into trying…

  • POD

    Sometimes I cook my brusselspouts by stir frying them, leaves only in a pan with a bit of olive oil and whatever else I throw in.

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