Monday, July 26, 2010

Day 162- Brussels Sprouts are Yummy

Yesterday was pretty quiet. Well, during the day, anyway. Oatmeal for breakfast (fast regaining full pleh! status), then I decided I wanted the Brussels sprouts.

For some reason this one tasty vegetable is the bane of childhood dinners. I dunno why. I wouldn't eat them until I was about 26, but I think that has more to do with texture and finding the right way to cook them. Boiled sprouts are, after all, about as tasty as boiled cabbage. And I try to avoid that, too.

But broiled or grilled, or even sautéd, something tasty happens. I won't call it magic, 'cause it isn't, but it is tasty.

Garlicky Brussels Sprouts-
  • Brussels sprouts, trimmed and halved or quartered through the base (~4 oz per person)
  • 2 Cloves of garlic per person (give or take)Whole for grilling, otherwise chopped
  • 1tsp kosher salt per serving (or to taste)
  • Veggie oil
  • white vinegar (optional)
  • Cheese (optional)
For broiling-

Toss sprouts, garlic, veggie oil, and salt together in a bowl. Spread in foil on baking sheet or in casserole. Cook under broiler 10-20 minutes, stirring every 5 minutes, until the sprouts are soft in the middle, crispy and browned on the outside. don't let the garlic burn. Can add cheese for the last minute or two for cheese lovers.

For grilling-

Prepare the sprouts the same as for broiling (leave the garlic peeled but whole). Put in vegetable grill basketand grill with other food. Toss or stir after 5 or 10 minutes to ensure even cooking.

For sautéing-

Put sprouts in wok or pan. Add 1/2-1C water. Cook on med-high to high until the water evaporates, moving the sprouts constantly. When the water is gone, add oil, salt, and garlic. Mix well. When sprouts and garlic are nicely browned either remove and serve, or toss just a bit of vinegar in the bottom of the pan to pull the little bits of cooked on garlic and sprouts up. The sprouts can also be cooked this way without oil, but need to be watched more closely, and the pan needs to be very non-stick.

As written this will serve one sprout loving person one big serving. Normal people might get two out of it, people trying to feed sprout haters will have enough for everyone. Sauté and grill methods would probably also work with baby bok choy. I know they work with broccoli.

  • 1/3 lb brux, .49
  • 1/8 head garlic .04
  • 1 T oil .02
  • 1 tsp salt .02 (est.)
  • 1T vinegar .03
total cost- $0.60

No more food yesterday, I'm sad to say. When I got home from doing my night-time stuff I was going to make fried rice, but I falled asleep instead.

Anyone else like a "hated" veggie? Do you have a good way to cook it, one that wouldn't scare off a noob? If there can be gateway drugs, I don't see why there can't be gateway veggie cooking methods.


  1. I'm surprised nobody commented! My love affair with the brussel sprout started when I was an adult as well, I eat them at least once a week. I find them to be delightful little balls of fun. I generally get the steam pack and do a little pat of butter and then a dash of sea salt. I don't need more much than that, they are delicious in their simplicity.

  2. I hated brocoli when I was a kid. My mom boiled it to a mushy mess. I love it roasted with olive oil and parm. Delish

  3. Hmm, I dunno if I could do them just buttered. there's something about the roasted garlic flavor that just really works for me. Of course, my love affair with diet soda has tweaked my palate, so it's entirely possible that if I manage to kick it again, they'll taste just as good that way.

    Leonard- Ewww... Boiled broccoli is so mooshy, and stringy... Like a plate of green slime. Pleh. I like it steamed and lightly salted or steamed and fried with onions. Yum.