"sprouts" news and stories

I shied away from brussels sprouts until I found Ina Garten's (the Barefoot Contessa) recipe, and then I never looked back. I make 'em every few weeks, and I'm pleased every time.

They're deceptively simple and unbelievably delicious.

Roasted Brussels Sprouts

A cup of brussels sprouts, washed with the ends chopped off
2 tsp. olive oil
kosher salt for seasoning

Preheat oven to 400 degrees.
Spread the sprouts on an oiled pan and sprinkle with olive oil and salt.
Bake for about 12 minutes, turn, and bake for another 12-15.

The sprouts come out perfectly, with sweet, crinkled caramelized skins and tender, flavorful insides. They're on the firmer side, but plenty easy to eat.

There are two reasons why brussel sprouts are not the most universally popular of foods. The first is that they are easily over cooked and, like the larger cabbages that they are related to, can develop a mushy texture and an unpleasant smell. The second reason that they aren't that popular also has to do with smell, but this one is one that they cause, not one that the sprouts give off themselves. Fortunately, both problems are easily remedied by proper preparation.

"Overcooking causes chemicals in the sprouts to react and emit sulphur," in turn imparting a biter taste and smell to the sprouts. To properly enjoy sprouts, start with fresh, crisp ones that have tightly curled leaves. They should require only 6-8 minutes of steaming or boiling before they are crisp-tender. Taking care not to overcook them, try braised brussel sprouts or oven roasted brussel sprouts, which will hopefully change the way you think about (and smell) brussel sprouts.

If you still don't like the cabbagy flavor of the sprout once it has been properly cooked, you can always try Shredded Parmesan Brussels Sprouts or Bacon and Cheese Brussels Sprouts.

For more Brussels sprouts recipes visit KitchenDaily.com.

Source

Who knew sprouts could make my mouth water? Thanks to Greg for preparing and photographing this vegetable-heavy sandwich. I'm not sure what all's in his version but I'm heading to the kitchen right now for some whole grain bread and my vegetable drawer. Avocadoes, red onion, zucchini and sprouts sounds delicious to me. What's on your favorite veggie sandwich?