#brusselsprouts

8 thoughts on “#brusselsprouts”

1. I always do brussel sprouts in a pan with bacon, so much better than boiling. Not tried with sherry though, I’ll have to give it a go. One tip if you want another ingredient – a few chopped walnuts go well with sprouts and bacon.

   1. That sounds good. I may have to pick up some walnuts and give it a try.

2. I grate some parmagianio reggiano over them after pan roasting in bacon fat. This looks good too!

   1. Hm… maybe I’ll have to try that. The great thing about this recipe is that my kids will eat them. They love Parmesan, too, so that’d probably work, as well.

3. i generally roast broccoli – how do you contain the saltiness from the vinaigrette plus the bacon?

   1. I have no idea. I just found this recipe and tried it out. I don’t even really measure anything, some brussel sprouts and three or four strips of bacon. I make sure not to put too much vinaigrette or too much sherry in it (I don’t want it to be a sauce). It just tends to work out (even if I have too much of one thing or the other).

      Maybe the sherry helps balance it out?

4. I hate brussel sprouts. I mean eating them is torture, torture that my mother, who loves them, inflicted on us frequently as children.

   Apparently my hatred is genetic.

   1. Most of the issue with brussel sprouts is that people cook them to death. Cook for about 3 minutes in boiling water, they’re done. If you cook for too long, they release sulphur compounds, and smell really bad.

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