Brussel Sprouts - Love 'em or hate 'em?

[Great Gable]

Brussel Sprouts - most people I talk to seem to hate them. It's no surprise when their history has been one of boiling their taste away and cooking them into a soggy mess which makes them bitter as hell. Cook them properly, by steaming them for 10 or 15 mins, and they are firm and sweet and delicious. Forget all the fancy preparations, the garlic, the lemon juice, the cracked black pepper, the "drizzling" of all manner of exotic sauces - they are great on their own.

[Harry]

Brussel Sprouts - most people I talk to seem to hate them. It's no surprise when their history has been one of boiling their taste away and cooking them into a soggy mess which makes them bitter as hell. Cook them properly, by steaming them for 15 or 20 mins, and they are firm and sweet and delicious. Forget all the fancy preparations, the garlic, the lemon juice, the cracked black pepper, the "drizzling" of all manner of exotic sauces - they are great on their own.

In Holland we eat them all the time, just with a little real butter on it.
Steaming is the best thing to prepare them, and indeed not too long.
Some molten cheese added heightens the taste also......

[Great Gable]

Sorry - in my OP I entered too long a steaming time

[springrite]

I am not a picky eater, but Brussel Sprouts look like tumors.

[Harry]

Sorry - in my OP I entered too long a steaming time

Should be 3 minutes tops, if in high pressure pan my friend!
Otherwise you have smashed sprouts.

[Mark]

Sprouts? Food of the Gods.

Tomatoes? Pure evil.

[Harry]

I am not a picky eater, but Brussel Sprouts look like tumors.

You are not supposed to look at them things Paul, but eat them......

[Harry]

Anyway, there is a real hate/love relation for this sprout in Holland. You either like them or hate them, but a in between is not possible. Children here hate it, and you cannot get them to eat it.
Its a winter veggie, and full of good vitamines, like tomatoes, which should be on everyones plate every evening, I mean the tomatoes.

[Montpellier]

Brussel Sprouts - most people I talk to seem to hate them. It's no surprise when their history has been one of boiling their taste away and cooking them into a soggy mess which makes them bitter as hell. Cook them properly, by steaming them for 10 or 15 mins, and they are firm and sweet and delicious. Forget all the fancy preparations, the garlic, the lemon juice, the cracked black pepper, the "drizzling" of all manner of exotic sauces - they are great on their own.

Absolutely though I won't eat them entirely alone.  It's time their preparation was promoted properly.

[val]

Great Gable

Brussel Sprouts - most people I talk to seem to hate them. It's no surprise when their history has been one of boiling their taste away and cooking them into a soggy mess which makes them bitter as hell. Cook them properly, by steaming them for 10 or 15 mins, and they are firm and sweet and delicious. Forget all the fancy preparations, the garlic, the lemon juice, the cracked black pepper, the "drizzling" of all manner of exotic sauces - they are great on their own.

I like Brussel Sprouts. But I don't see anything wrong with lemon juice. With a good meal of fish they are delicious.

[Sergeant Rock]

I love them. After steaming them to soften them a bit, I fry them in olive oil and sprinkle McCormick's California Style Garlic Salt on them.
Delicious.

Sarge

[(poco) Sforzando]

I trim the root ends, remove the tougher outer leaves, and sauté them gently in a little butter for 10-15 minutes, more if you like 'em softer. Add just a little salt and pepper. They never touch water and remain firm, bright green, and crunchy. Molto delizioso.

[Mark]

Anyone cut crosses into the bottoms of peeled sprouts before steaming them? I always have, and it does something to how they cook. They turn out bloody delicious.

[bhodges]

This is one of my favorite ways to fix brussels sprouts--my own creation, a sort of stripped-down "pasta primavera"--and even people who say they don't like them usually go for it.  It's also quick: about 15 minutes, total.

Angel Hair Pasta with Brussels Sprouts

1 pint brussels sprouts (approx. 12-15?)
4 cloves garlic (or to taste), chopped
2 tbsp. olive oil
1 lb. angel hair pasta (linguine works, too)
salt and pepper
grated pecorino romano or aged asiago cheese (optional)

Begin boiling water for pasta.  Trim end of sprouts, then shred them, using either a large knife or a mandoline.  In large frying pan, heat olive oil to medium.  Saute garlic about 1 minute, then add shredded sprouts and saute until tender.  (It won't take long: around 3-4 minutes, max.)  Turn off heat and cover while pasta finishes.  Drain pasta, then add to the brussels sprouts pan and mix thoroughly.  Add salt and pepper and grated cheese if desired.  Serves 4 (or 2 with large appetites).

--Bruce

[Great Gable]

Anyone cut crosses into the bottoms of peeled sprouts before steaming them? I always have, and it does something to how they cook. They turn out bloody delicious.

Of course - I think it's just to aid cooking through the fattest part.

[Peregrine]

Love 'em! Partic. with chestnuts and butter....

[Solitary Wanderer]

Not a fan of BS.

I don't mind a few occassionally.

Broccolli? Now thats the food of the Devil

[Heather Harrison]

I love brussels sprouts, and I always have; even when I was a child, I was excited whenever my mother prepared them and I would eat as many as I could.  I was a weird child.

Heather

[Bogey]

Love 'em.  Brown up a bit in olive oil and fresh garliic, then steam quickly for a minute or two. 

[Lilas Pastia]

They are beyond good. Just picture this: my belgian wife always hated them.

Not one to be easily discouraged, I started to cook those lovelies as they should: steamed for a few minutes until bright green, then lightly sprinkled with salt  and served hot with  melted butter. Period. Aye-aye-aye! they are so goooood! 0:)

My wife is also quite intolerant of other belgian delicacies such as mussels and beer . Brussels sprouts are a hard-won victory 0:).