Brussels Sprouts

Discussion in 'Food & Drinks' started by Hal Pollner, Jun 19, 2019.

  1. Ken Anderson

    Ken Anderson Greeter
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    That's the way my wife makes them.
     
    #16
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  2. Don Alaska

    Don Alaska Very Well-Known Member
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    Like I said, IF you don't like them any other way, try roasting them. There are several techniques for doing so. Some use a baking sheet and olive oil and salt, and some use butter and salt and put them on a baking sheet covered with foil...although the latter is a bit more like sauteing and steaming than roasting.. Roasting works with almost any vegetable...even Swedes :) and beets. Carrots are wonderful, too, and if you hate asparagus, that is another one to try. You can look up recipes and techniques on the 'net.
     
    #17
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  3. Bobby Cole

    Bobby Cole Veteran Member
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    We have bridged the far and yond concerning the pronunciation of the topic at hand and even perused a few aspects regarding the preparation of Brussels Sprouts but.......

    Why the heck are they called Sprouts at all when they are clearly full grown? If anything at all, they should be called Brussels Mature or Brussels Ripes. As a matter of fact, they could even be called Belgium Matures but sadly, it seems that Brussels named them first and inaccurately at that.

    And to think, the EU has claimed Brussels as its headquarters and they can’t even get the name of a little cabbagy thing right!!
     
    #18

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