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I tried them once, back in January. They rated merely okay. This time around I gobbled them up. The difference between then and now, I believe, is the size of the sprout. My batch last night was made up only of baby Brussels sprouts. I used the same recipe as before, a little olive oil, salt and pepper, and roasted them just like last time. So I think a smaller vegetable is better tasting with better texture.
That picture looks awesome! Keep up the blogging.
Matthieu and I have been making Brussels Sprouts ever since you mentioned the recipe last year, and we gobble gobble them up every time! I agree the baby ones are better, and we usually shred a bit of a hard cheese over the top to add a bit of pizazz- like a Romano or Parmesan.
Oh yeah, cheese! I should try that with my next batch.
I’m glad you’ve come to know the buttery deliciousness of a tiny brussels sprout. We grew them in our garden once upon a time.
try a balsamic vinegar reduction over the top. it will change your life forever. also maybe some bacon if your are into that sort of thing.