I’m In Love

I never knew life could be this good.   I’m in love.  I used to walk by you and turn my nose up.  You looked and smelled repulsive to me.  The thought of going near you was just to much to even consider.  I really just wanted you to go away.  You turned up in France when I was twenty, and I just shook my head, hoping I could get through the meal and not deal with you.  You disappeared for awhile and I was hopeful you were a thing of the past.  I’d pass you in stores, and I would avoid even going near you.  Then one day, my friend Elaina forced us to rendez-vous.  We met in her kitchen, and there you were, all coated in good olive oil and kosher salt, having roasted up nicely…

brussels

Brussels sprouts, it took me awhile, but we have a lasting love.  I eat you once a week, and my husband and I are a lot obsessed with you.  We’ve tried you at almost every restaurant we go to, when you are on the menu.  I know you have a bad rap, and I’m hoping to help you change that.

Here are two delicious ways to prepare YOUR brussels sprouts:

IN THE OVEN:

As mentioned, turn your oven to 425.  Blanch the brussels sprouts. (Blanch: boil a pot of hot water.  Drop the sprouts in for 30-50 seconds.  Drain.  Quickly toss into a bowl of ice-cold water.  Drain again).  After you blanch them, slice them in half and slice off tops.  Toss in good olive oil and kosher salt.  Roast at 425 for thirty minutes, tossing frequently.

ON THE STOVE TOP:

Warm olive oil over medium heat.  Add diced-up onion and saute for 6-8 minutes or until slightly golden.  Add minced garlic if desired and stir for one minute or so.  Add halved sprouts and increase heat to medium high.  Toss frequently.  For a decadent topping, sprinkle with crumbled blue cheese.

DIVINE!

Live on the North Shore of Boston?  Try the brussels sprouts at http://www.wildhorsecafe.com/  You will love them!  I am still working on figuring out their recipe, and if I do, I will let you know.

Enjoy your brussels sprouts!

xo,

Brooke

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