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Oh fuck yeah this is my thread.
I've always been so iffy about Brussels sprouts but I recently found a few ways I like them prepared so I've been incorporating them where I can.
I like them alongside a protein like salmon, and with something like a wild rice. Mixing all three together and taking a bite is perfect.
Your avatar is strangely fitting for a post about "Brussels" sprouts fren...
Back on-topic, IF they're cooked correctly, brussels sprouts taste like a combo between broccoli and cabbage -- which is just fine with a savory meat or mashed potatoes.
Brussel Sprouts are maligned for one single reason.
They have the largest concentration of elemental Sulphur in any edible plant.
Since Sulphur is very low on the periodic table compared to Carbon (but still an organic element), if you overcook Brussel Sprouts the Sulphur will manifest in both smell and taste. The overpowering odor of rotting eggs combined with the bitter taste us God Emperor fearing carbon based lifeforms attribute to the foul xeno, Sulphur based life will ruin any dish these alien plants grace. Unless you prepare and present properly.
The trick to cooking Brussel Sprouts is actually two tricks.
Trick one, remove the outer layer after cooking. This will remove the Sulphur smell which puts most people off. Trick two is adding a powerful flavor component Iike balsamic vinegar and bacon to overpower the bitter Sulphur taste.
Do those two things and you have a super vegetable. Just don't tell the commisar what's in it. And never feed it to an inquisitor.
Coat them in Olive Oil, salt and garlic powder. Finely chop some bacon, and put it all into a roasting pan. Oven at 375 degrees. In a separate pan, add a little water. Put the pan with water on the lower level and Sprouts/bacon on the upper level. Roast until the tip starts to turn black. Depends on the oven, but usually 10 to 15 minutes.
In a small saucepan, add balsamic vinegar, salt, butter and little brown sugar. Slowly cook that down into a reduction that resembles simple syrup, but balsamic.
Take your Sprouts out, and peel the outer leaves off. Then put them in a serving pan, drizzle on the balsamic reduction and serve.
Love them. Topic inspired me to cook a handful, actually. It was my first time trying them in an air fryer and unfortunately I messed something up or the recipe was bad, but they were still delicious which is a testament to my love for them.
Change of plans: My mother and I are making brussels sprouts with shallots and Worcestershire sauce for Thanksgiving. I'll make the balsamic-honey ones for Christmas (yes, we have Christmas dinner even though we're Jewish).
I LOVE Brussels sprouts, I have several steam-bags of Balsamic sprouts frozen and ready to go whenever I want them.
I know so many people who say they hate Brussels sprouts without even trying them. I blame 90's cartoons - for some weird reason every cartoon across every network had an episode about how either broccoli or Brussels sprouts are so disgusting. I'm serious, WHY was that a thing?
