By Akikobay on November 28, 2005
"My kids will go nuts when they see fresh brussels sprouts at the grocery store...we just can't leave without them. A very perplexed woman asked me how I prepared them to make them kid-friendly and equally perplexed, I recited this recipe to her. I came to hunt for this recipe and I've seen some similar ones, but not quite the one we use around here. Preparation is a tad time-consuming, but well worth the effort in my mind. I think that coring the brussels sprouts helps to take the bitterness away. In any case, it's the way that my kids will eat pounds of these on Thanksgiving weekend. You can add herbs and spices, but we love the simplicity of this dish! (You may think that these will taste no different than some sauteed cabbage, but they really are wonderful. These little jewels are so sweet that it's no surprise that kids will love them.)"
Serving Size: 1 (145 g)
Servings Per Recipe: 4
"We love to eat them this way too. I find it easier to cut them in half, core and then slice thin. They cook in no time and taste wonderful. You don't have to add onion... just have lots of yummy browned butter ;-) My girlfriend suggested this cooking technique, now I'll never go back to "oven roasting" them. Too bad most people think they need to be cooked whole or halved."
"Believe me, 4 stars is good for brussel sprouts from me. I ate them, I even enjoyed them. I think you're right, Akikobay, the core must be the bitter bit. Also I prefer stir-fried cabbage to boiled cabbage. This achieves the same thing. I had these brussel sprouts with plain rice and a lovely steak with rosemary butter. Very simple but great flavours together."