Or Else You Can’t Have Any Dessert

Go-to example for the vegetable phobic, the brussels sprout is much maligned. This recipe is for the brussels sprout skeptic (Jon, we’re lookin’ at you). This recipe has one huge advantage over most other ways to cook the sprouts and that is this: they don’t end up tasting like pee. This recipe might have come from somewhere – maybe Bittman, I can’t remember.

Brussel Sprouts That Really Taste Good

Brussles sprouts (washed)
Butter (2 tbsp, maybe 3)
Salt and Pepper

Preheat the oven to 350. Take the sprouts, cut the hard stem ends off, then cut them in half lengthwise. Put them all into a casserole dish. Cut the butter into 1/4″ cubes, and distribute them among the sprouts. Dust with salt and pepper, then put them in the oven and cook them for about 30 minutes, stirring halfway through. If you prefer your sprouts on the dry side, cook them uncovered. Or cook ‘em covered if you’re feeling saucy.

Sprouts pictured here with an improvised cous cous and veggie dog casserole with caramelized onions and toasted fennel seeds. Equally appropriate with a bottle of Rioja and a Basil Hayden’s on the rocks.

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3 Comments on “Or Else You Can’t Have Any Dessert”

  1. [...] Favorite Brussels Sprouts Recipe? Jump to Comments We’ve been hooked on our roasted brussels sprout recipe for a couple years now – pretty much ever since sprouts entered regular veggie rotation. Now it [...]

  2. [...] and most importantly, the perennial favorite brussels sprout. Tonight we broke out the old standard roasted sprout recipe, which we served alongside brown rice and skillet-seared tempeh that had been marinated in olive [...]

  3. [...] with that stuff, I made some roasted some brussels sprouts using our usual method, but in the end decided they needed something more. Ended up mixing some sriracha and nayonaise [...]


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