I used to think of Brussels Sprouts as evil. My husband calls them "Martian heads", and they do seem a bit alien, indeed! But I'd like to make the case for this under-appreciated fall vegetable, which can be quite tasty when cooked properly.
Here's my mantra:
(1) Make sure they're fresh -- they get tough w/ age, and don't store well.
(2) Don't over-cook! Brussels Sprouts and many other members of the cabbage-family release sinigrin, a glucosinalate that smells and tastes sulphury. To avoid, steam or cook minimally.
(3) Try something new! For example, pair it with mustard & capers (recipe here), or an orange-maple-whiskey sauce (recipe here), or with chestnuts (recipe here).
(4) Simplest and best: Coat with olive oil, salt and pepper, and pan-fry or roast until fork prick indicates doneness.
Remember, real men do eat Brussels Sprouts!!!
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