But I do love Brussels sprouts. It seems that no matter what I do to them, they are delicious. I've steamed, boiled, fried, broiled, baked and am considering raw (shredded in a slaw), and it's all delicious. And I know what you're thinking. "Sarah, you just like things coated in hot fat". Wrong! Well, I mean that that's a separate matter. They're just so good.
I made a pretty good dinner tonight of kippered herring, sweet potato, and steamed Brussels sprouts. I must've eaten ten of those tiny cabbages. I ate them as though they were going to be taken away from me.
Anyway, if you're not a Brussels freak like myself, here's a thing I've been known to do with them that might swing you closer to my persuasion.
After cleaning a good number of sprouts (remember to buy the smallest ones you can, they are sold by weight and the smallest ones are the sweetest) cleave them in half and pan fry them in a cast iron skillet in regular olive oil until they have a nice bit of brown on them and a fork will go through them with minimal force. Then sprinkle with salt, and grate Parmesan cheese on them. Put this under your broiler (I mentioned the broiler, right?) until the cheese starts to brown. Pull from oven. Remove from pan (cast iron holds a lot of heat) and eat as soon as you can avoid burning yourself.
That "recipe" also works with a variety of vegetables.
In short, there is not a sprout that I will not welcome. Is it so wrong to call it my favorite child?
I will try your Conversion Sprouts Recipe, but I have no promises of enjoying the Green-Alien Brains, even if they are covered in cheese. [I may also forget about it in the year that it will take for me to have even the possibility of working in kitchen I would call my own.)
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