Why, it’s National Blog Posting Month. November has been designated the month in which you are supposed to write a blog entry every day on topics that interest you.
Sounds good to me.
Today’s topic: Brussels sprouts.
Yes, they interest me. I’m that easy.
I really love Brussels sprouts. A lot. These cruciferous little boogers are good for you too. For those of you who don’t like them, try this:
Steam them whole for about five minutes. Meanwhile, sauté some bacon, crumble in some chestnuts to the baconey juices (okay, it’s bacon grease) tumble in the steamed Brussels sprouts, add a splosh of marsala and a teaspoon of sugar. Thank you, Nigella Lawson.
Last night, I made some autumnal roasted veggies that are so good they will just make you fall on the floor and holler:
Peel and cube a butternut squash (I know I’ve lost some of you right there), cut Brussels sprouts in half, dice an onion into chunks, tumble them in a bowl with some powdered chicken bullion, a sprinkling of sugar and a few glurps of olive oil. Tump it all on a foil-lined baking sheet and roast them at 400 until charred. About 30-40 minutes.
You can’t stop eating it, especially if you put some butter on it.
Yum. Think I'll go to lunch now.
ReplyDeleteIck.... not going to like them even with bacon grease.
ReplyDeleteYep, you lost me at peeling and cubing...how did you know? *grin* But those recipes do sound good.
ReplyDeleteHell, anything made with bacon grease has GOT to be good. :)
They are the best...wow. Glad that you enjoy them also. NICE.
ReplyDeleteThose veggies sound wonderful and just for the record ` I love brussel sprouts! Just a little butter and maybe some parm cheese sprinkled over them.
ReplyDeleteThe trouble with sprouts is there is a split second in the cooking process where you must stop cooking or they turn into vile, bitter mush. Which is what most of the sprouts in my experience have done. I do have a recipe similar to the Nigella one you posted, however, that works every time and I can eat a whole plateful. Plus, they are, without question, the cutest of all the veg.
ReplyDelete