Me, I long for the days when brussel sprouts where bitter, now they are just smaller & cuter cabbages. They do look nicer, but taste wise I almost always prefer white headed cabbage or pointed...
Me, I long for the days when brussel sprouts where bitter, now they are just smaller & cuter cabbages.
They do look nicer, but taste wise I almost always prefer white headed cabbage or pointed cabbage.
I'm going to have to disagree with you. I love a salad made out of modern sweeter brussel sprouts, dressed in olive oil, lemon and maybe some parmesean, it's genuinely one of my favorite foods.
I'm going to have to disagree with you. I love a salad made out of modern sweeter brussel sprouts, dressed in olive oil, lemon and maybe some parmesean, it's genuinely one of my favorite foods.
Well, I was going to add this recipe as the one thing I really enjoy, but didn't find the word "dressed" so decided not to. For me it has to do more with cuteness than taste though. (I also like...
Well, I was going to add this recipe as the one thing I really enjoy, but didn't find the word "dressed" so decided not to. For me it has to do more with cuteness than taste though.
(I also like to add an unreasonable small amount of very finely diced red onions to the salad, as it adds a much needed sting (is this understandable English?).)
Blindfolded I'd switch out the brussel sprouts for almost anything crunchy like kale, carrots, pointed cabbage or apples, as I just find them extremely bland (especially compared to their former glory!).
as it adds a much needed sting
The words I would most likely use are "kick", "brightness" or "freshness", but what you meant came through clearly, so I would call it a success =)
I love crispy brussels sprouts. Moister ones can be hit or miss, but get them roasted or make the leaves into chips and I LOVE it. My family didn't make Brussels sprouts growing up so I don't have...
I love crispy brussels sprouts. Moister ones can be hit or miss, but get them roasted or make the leaves into chips and I LOVE it.
My family didn't make Brussels sprouts growing up so I don't have a comparison but I assume they didn't because they tasted worse.
i have brussels at least twice a week and they are by far my favorite vegetable. i have them, toss them in olive oil, salt, and a little oregano then start them in a cast iron pan and finish them...
i have brussels at least twice a week and they are by far my favorite vegetable. i have them, toss them in olive oil, salt, and a little oregano then start them in a cast iron pan and finish them in the oven. from there, toss with capers, lemon, probably a little more salt, and muddica. my favorite!
if i don’t do that, i roast them the sake, let them cool, then put them in a mixed green salad with macedonian feta, a honey/dijon/rich balsamic vinaigrette, with some muddica mixed in.
Me, I long for the days when brussel sprouts where bitter, now they are just smaller & cuter cabbages.
They do look nicer, but taste wise I almost always prefer white headed cabbage or pointed cabbage.
I'm going to have to disagree with you. I love a salad made out of modern sweeter brussel sprouts, dressed in olive oil, lemon and maybe some parmesean, it's genuinely one of my favorite foods.
Well, I was going to add this recipe as the one thing I really enjoy, but didn't find the word "dressed" so decided not to. For me it has to do more with cuteness than taste though.
(I also like to add an unreasonable small amount of very finely diced red onions to the salad, as it adds a much needed sting (is this understandable English?).)
Blindfolded I'd switch out the brussel sprouts for almost anything crunchy like kale, carrots, pointed cabbage or apples, as I just find them extremely bland (especially compared to their former glory!).
I love crispy brussels sprouts. Moister ones can be hit or miss, but get them roasted or make the leaves into chips and I LOVE it.
My family didn't make Brussels sprouts growing up so I don't have a comparison but I assume they didn't because they tasted worse.
i have brussels at least twice a week and they are by far my favorite vegetable. i have them, toss them in olive oil, salt, and a little oregano then start them in a cast iron pan and finish them in the oven. from there, toss with capers, lemon, probably a little more salt, and muddica. my favorite!
if i don’t do that, i roast them the sake, let them cool, then put them in a mixed green salad with macedonian feta, a honey/dijon/rich balsamic vinaigrette, with some muddica mixed in.
Color me doubtful, but then again I find beer and coffee too bitter.