• sorrybookbrokeEnglish
        10·
        6 months ago

        Honestly if you just bake them right they’re still chill. Fry them up in stir fry, steam them with the other veg, they’re just like broccoli misunderstood because people overcook them, or boil them. Always a bad idea

        You’re ideas best though for a doubter

      • CM400@lemmy.worldEnglish
        3·
        6 months ago

        I fry up a couple of rashers of bacon, toss halved sprouts in the grease, then pop them on a grill until they’re almost done, then put them in a sealed bowl with salt and a little blue cheese until they’re done, then crumble the bacon on top. It ain’t healthy, but they’ll make the heart attack worth it.

    • Ms. ArmoredThirteen@lemmy.mlEnglish
      6·
      6 months ago

      I’ve seen how hefty a brussel sprout stalk can be, no way I’m going to fight you when you’ve got a weapon like that laying around

  • southsamuraiEnglish
    11·
    6 months ago

    Everything in that image is a delight to the mouth when cooked well.

    Brussels sprouts, you roast those little green balls and they turn into a slightly sweet, wonderfully deep and complex flavor bomb. Add a light drizzle of balsamic, your mouth and brain will orgasm.

    Hell, you can roast any of them and end up with great taste, though the leafy ones can get over cooked really easy that way compared to a nice braise or saute.

    • morbidcactus@lemmy.caEnglish
      3·
      6 months ago

      I did some braised ones the other week on a whim (some stock, garlic, chili crisp and balsamic, browned them first in a bit of Bacon fat) and damn if it didn’t make me reconsider cooked sprouts, I thought I disliked them cooked based on memories being served them as a kid, but I guess I just never had them prepared. Helps that apparently they’ve been selectively bred to reduce bitterness since the 90s.

    • VoroxpeteEnglish
      2·
      6 months ago

      Roast or saute is almost always the correct answer to the boring veg blues. It largely comes down to the addition of fat and high heat, which in turns adds the Maillard reaction, AKA flavour town. Add some salt and you’re u golden.

      Even something as something as simple as green beans gets a million times better when you saute them in light olive oil and hit them with salt and pepper just before they’re done.

  • VoroxpeteEnglish
    91·
    6 months ago

    There are two reasons why you hate brussel sprouts:

    1. You probably only remember them from when you were a kid. About 15 years ago a new, less bitter cultivar of brussel sprouts was developed, and is now the main the cultivar.

    2. Your parents (or grandparents, or whoever did the cooking at Christmas) probably boiled or steamed them, which is a perfect way to make any vegetable taste bad.

    Here’s what you actually do. Dice up a small amount of bacon and lightly fry in a tiny bit of oil, just until the bacon fat starts to render out. Add a nob of butter (altogether the amount of fat should nicely coat the bottom of the pan). Cut your sprouts in half and place them in the fat cut side down. DON’T TOUCH THEM. Let them sit until a nice brown crust forms. Then add a splash of water (or chicken stock if you’re a true degenerate) and cover for a few minutes to steam. When done, a knife should pierce them with some resistance (bite into one, it should have a little crunch to it, but not unpleasantly so; just enough to not be mushy). Drain off the liquid, hit them with kosher salt and a little bit of black pepper.

    Note that the bacon is totally optional. If you’re just adding a quick veg to a meal you can skip that part and they’ll still taste great.

    • runner_g@lemmy.blahaj.zoneEnglish
      1·
      6 months ago

      That’s basically how we make them, but we also top them with diced green apple, feta cheese and a balsamic drizzle. Absolutely heavenly.

  • Fosheze@lemmy.worldEnglish
    3·
    6 months ago

    But brussel sprouts are the ideal means of getting butter to your mouth without people looking at you weird.

  • amio@kbin.social
    2·
    6 months ago

    Fite me irl

    Roasted/broiled/pan fried sprouts are amazing, though.

    What should be crossed out is the rutabaga.

  • Etterra@lemmy.worldEnglish
    2·
    6 months ago

    I will throw all of these things into a bonfire. Yes I’m a super taster, and yes I have the genes that make these vegetables taste like bitter poison.