Comments on: Brussels Sprouts Two Ways

By: Lick My Spoon » Roasted Brussels Sprout Chips with Lemon and Parmigiano

Lick My Spoon » Roasted Brussels Sprout Chips with Lemon and Parmigiano — Thu, 16 Dec 2010 13:17:28 +0000

[...] All the rich holiday dinners and party food causing your body to beg for some wholesome veggies? Brussels sprouts to the [...]

By: Lick My Spoon » Last Minute Thanksgiving Recipes

Lick My Spoon » Last Minute Thanksgiving Recipes — Thu, 25 Nov 2010 05:21:18 +0000

[...] 4. Brussels Sprouts Twofer Brussels Sprouts [...]

By: shower enclosures

shower enclosures — Mon, 22 Feb 2010 03:30:12 +0000

Great comment, love the design of the site too.

By: Jennifer @ TheGreenChicLife

Jennifer @ TheGreenChicLife — Wed, 17 Feb 2010 13:59:52 +0000

So glad you discovered Brussels! I hated them growing up, because they were always “previously frozen” and mushy when they hit the plate. But roasting or pan sauting them is delicious, no?! My fav new way to prepare them: saute chorizo, garlic, onion, add in sliced brussels and a splash of white wine or broth. Saute until al dente. And they are really good for you! http://www.thegreenchiclife.com/2009/09/24/brussles-sprouts/

By: Tom Ramsey

Tom Ramsey — Wed, 13 Jan 2010 22:28:49 +0000

Sorry you came to love them so late. Just think of all the sprouts you missed. My favorite way to prepare them is to cut ‘em in half, blanch them quickly and saute with pecan oil, butter, garlic, sea salt, cracked pepper and slivered almonds.
Tom Ramsey
http://www.ivyanddevine.com

By: Kitchen M

Kitchen M — Sun, 10 Jan 2010 20:09:22 +0000

Yeah, I don’t understand why Brussels sprouts have such a bad reputation either.
But it does make you fart if you eat a lot. LOL
Congrats on FB’s top 9 by the way!

By: Stephanie

Stephanie — Wed, 06 Jan 2010 01:07:35 +0000

yes! the secret is in not overcooking them! they should have crunch to them

By: DailyChef

DailyChef — Tue, 05 Jan 2010 01:51:48 +0000

I’m also a brussel sprouts neophyte. I’ll have to try this out.

By: Maria Filice

Maria Filice — Mon, 04 Jan 2010 23:13:19 +0000

I felt the same way about brussell sprouts. Growing up, we never ate them. When a friend served them roasted with garlic, I had a better appreciation for the little cabbage balls.