tag:blogger.com,1999:blog-11944565.post5221143511486102962..comments2024-03-20T10:36:19.032-05:00Comments on A Veggie Venture: Braised Brussels Sprouts ♥Alanna Kellogghttp://www.blogger.com/profile/12869948243694610558noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-11944565.post-75636908243803541822007-12-12T21:41:00.000-06:002007-12-12T21:41:00.000-06:00Hi Deborah, You know, we don't want to risk that y...Hi Deborah, You know, we don't want to risk that your second experience with Brussels sprouts being your last. So my recommendation is that you not play with a recipe to avoid an ingredient you don't like (like mustard) and instead pick one that calls for FRESH Brussels sprouts and ingredients you do like. If you eat meat, I'd recommend <A HREF="http://kitchen-parade-veggieventure.blogspot.com/2005/12/day-254-brussels-sprouts-with-pancetta.html" REL="nofollow">Brussels sprouts with Pancetta & Garlic</A>. Give them a shot, I've turned several "I hate 'ems" into "I like these" (these statements come with surprised looks and shocked voices). AKAlanna Kellogghttps://www.blogger.com/profile/12869948243694610558noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-40211343376130803122007-12-12T21:32:00.000-06:002007-12-12T21:32:00.000-06:00I've only had brussel sprouts once, and they were ...I've only had brussel sprouts once, and they were of the frozen variety. I've often wondered if roasting them wouldn't make the taste better; one thing I definitely disliked was the bitterness. You may have started the path to convincing me that I could like them... :) But I don't care for mustard either (hello, picky eaters). I wonder how some Parmesan melted in the mix would taste?Deborahhttps://www.blogger.com/profile/11055898829292426436noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-8290485407610121502007-12-10T19:56:00.000-06:002007-12-10T19:56:00.000-06:00That Harold McGee book is such a cook's bible.That Harold McGee book is such a cook's bible.Cynthiahttps://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-8511404122439388372007-12-10T19:11:00.000-06:002007-12-10T19:11:00.000-06:00I love the idea of a mustard sauce; I'll try it on...I love the idea of a mustard sauce; I'll try it on roasted Brussels sprouts, which are my favorites.Lydia (The Perfect Pantry)https://www.blogger.com/profile/18005372315838352874noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-75258890749726012172007-12-10T14:16:00.000-06:002007-12-10T14:16:00.000-06:00I wonder if I didn't like brussels sprouts growing...I wonder if I didn't like brussels sprouts growing up because my dad wouldn't have them in the house. When he was stationed in England during WWII, brussels sprouts where the only green thing they got and he got his fill. Gorn loves them and I think we have them once a week. <BR/>Roasting is always a good thing and these look lovely.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-11944565.post-38964259079278707572007-12-10T10:24:00.000-06:002007-12-10T10:24:00.000-06:00You know it's funny -- I never liked brussels spro...You know it's funny -- I never liked brussels sprouts as a kid precisely because they were always too bitter and too soggy. Since then, I've had incredible results with olive oil, salt, and a nice high-heat roasting. Any wet method seems to make them less sweet to my taste buds.<BR/><BR/>I might try braising them in cream, though, as you suggest here. Seems like the dairy might help them hang on to some of their natural sweetness.<BR/><BR/>Thanks for the recipe!Janet Hansethhttps://www.blogger.com/profile/08129889136380686944noreply@blogger.com