We had some with dinner tonight.
I halve them (or halve them and cut off the end if they aren't super fresh) and throw them in a frying pan with some olive oil, a chopped up onion and 6+ cloves of garlic. I turn it up to medium high and then stir infrequently. My goal is that some of the stuff in the pan is soft, some is just-tender, some is brown and some is slightly blackened. It is fucking great.
I took them out at ten minutes to stir, then let em cook another 13 minutes. I tasted one and it was a little crunchy so I let them go another 5 minutes then poked one with a fork. It seemed like it was all good, but after eating a few I decided that next time I would let them cook longer. The inside core was pretty crunchy while the outside was perfect. I'm envisioning, like, whole cloves of garlic, maybe some chunks of potatoes? Mmmmm.... Thank you!!!
i slice them in half and sautee them in a little butter with garlic and sage until bright green and slighty brown on the sliced halves. add a dash of salt and they are so so so so so so good!
this is exactly what i do, minus the sage (which i will definitely be trying next time i make them! sounds delicious!)
"There are times when silence becomes an accomplice to injustice." -Ayaan Hirsi Ali
"Bombing for peace is like fucking for virginity."
either sauted in sesame oil with a sprinkling of sesame seeds and a dash of soy sauce or steamed and then rolled around the pan with butter and garlic, topped with brown sugar and sliced almonds.
Comments
Henry
Wed, 12/26/2007 - 5:34am
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I love them
We had some with dinner tonight.
I halve them (or halve them and cut off the end if they aren't super fresh) and throw them in a frying pan with some olive oil, a chopped up onion and 6+ cloves of garlic. I turn it up to medium high and then stir infrequently. My goal is that some of the stuff in the pan is soft, some is just-tender, some is brown and some is slightly blackened. It is fucking great.
idyllia
Wed, 12/26/2007 - 7:39am
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I'm all over this
sounds brilliant! thanks Henry.
a tangled path
dahlia
Fri, 12/28/2007 - 4:17am
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Mmmm!
I made them this way a few weeks ago for an afternoon snack for DS and I. We both loved it.
redmomma
Wed, 12/26/2007 - 6:24am
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This is my fav
http://allrecipes.com/Recipe/Roasted-Brussels-Sprouts/Detail.aspx
dahlia
Fri, 12/28/2007 - 4:16am
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This sounds good too!
The recipe calls for longer cooking time than the other one though; do you find the timing to be accurate?
I'm roasting some right now at 400, I took them out to stir at 10 minutes and I'll take them out again in 13 to check...
dahlia
Fri, 12/28/2007 - 5:31pm
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Well,
I took them out at ten minutes to stir, then let em cook another 13 minutes. I tasted one and it was a little crunchy so I let them go another 5 minutes then poked one with a fork. It seemed like it was all good, but after eating a few I decided that next time I would let them cook longer. The inside core was pretty crunchy while the outside was perfect. I'm envisioning, like, whole cloves of garlic, maybe some chunks of potatoes? Mmmmm.... Thank you!!!
motherfluffer
Wed, 12/26/2007 - 6:32am
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i slice them in half and
i slice them in half and sautee them in a little butter with garlic and sage until bright green and slighty brown on the sliced halves. add a dash of salt and they are so so so so so so good!
Western Eyes
Wed, 12/26/2007 - 3:00pm
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this is exactly what i do,
this is exactly what i do, minus the sage (which i will definitely be trying next time i make them! sounds delicious!)
"There are times when silence becomes an accomplice to injustice." -Ayaan Hirsi Ali
"Bombing for peace is like fucking for virginity."
dahlia
Fri, 12/28/2007 - 4:09am
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This
Sounds awesome! I'll put this in regular rotation!
ascedarleaf
Wed, 12/26/2007 - 4:50pm
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Roast them...
mix some olive oil and your favorite spices, toss the sprouts in it and roast at 400 until soft. YUMMY!
The heart has its reasons whereof Reason knows nothing.
- Blaise Pascal
The heart has its reasons whereof Reason knows nothing.
- Blaise Pascal
sunflower
Thu, 12/27/2007 - 10:43pm
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These
These are awesome. I make them all the time.
Sunflower the unflower
Mom's Tinfoil Hat
Foodie loves Picky
Sunflower the unflower
Mom's Tinfoil Hat
Foodie loves Picky
dahlia
Fri, 12/28/2007 - 4:08am
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I'm making this one
Tonight! Serving it with a 5-cheese ravioli topped with alfredo sauce and some toasted almonds, and DH and I are splitting a bottle of mulled wine.
sunflower
Fri, 12/28/2007 - 1:40pm
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heading there now...
MMMmmmm mmmmm
Sunflower the unflower
Mom's Tinfoil Hat
Foodie loves Picky
Sunflower the unflower
Mom's Tinfoil Hat
Foodie loves Picky
franny p.
Fri, 12/28/2007 - 3:15pm
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either sauted in sesame oil
either sauted in sesame oil with a sprinkling of sesame seeds and a dash of soy sauce or steamed and then rolled around the pan with butter and garlic, topped with brown sugar and sliced almonds.