Brussels sprouts, I never forgot you

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.

5 replies on “Brussels sprouts, I never forgot you”

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. 🙂

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.

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