Fine Cooking (November 2009)
Reader, we fear we've done you a grave injustice. There's one vegetable we absolutely love, a vegetable we serve at home with great frequency. In fact, if you were to come to our house for dinner during a cold month, chances are this vegetable would be on the menu.
But until now, we've somehow never written about it on The Bitten Word!
We're rectifying that right now: We adore Brussels sprouts, and so should you.
Most of the time, we prepare Brussels sprouts very simply. Cut off the
stems and cut each sprout in half. Drizzle with olive oil, sprinkle
with salt, and -- the real key -- dice a couple slices of bacon and mix
them in. Roast the whole thing in the oven for about a half hour.
Seriously, it's great: We've made Brussels sprout converts out of
countless dinner guests who arrived with horrible childhood memories
of sprouts as limp, mushy and bland.
If you think you don't like Brussels sprouts, it's just because you haven't had them the right way. Trust us!
And if you're looking for a terrific Brussels sprouts recipe (other
than our roast version with bacon), look no further than these
Brussels Sprouts with Toasted Hazelnut Butter.