My kids and grandkids hate them

[Sunni Man]

 

[Mindful]

View attachment 484123

Yes, me!

British style.

Not your cremated abominations.

 

[lg325]

My mom. But as she got older she stopped due to the stomach problems. They were tasty the way mom cooked them but at some time in the night I wake up and start looking for Alka Seltzer

 

[konradv]

Love 'em. Grew up on them. The only problem I have is how expensive they've become and that sometimes I can't find them at my local grocery.

 

[konradv]

I actually don't like them the way they're depicted in the OP. I steam them whole with salt and nutmeg.

 

[Sunni Man]

As for me, I was always the odd kid in the family when it came to food.
My favorite meal back then, and still today, is fried liver & onions with a side of brussel sprouts. ...

 

[konradv]

View attachment 484123

Yes, me! British style.

What's British style?

 

[Mindful]

View attachment 484123

Yes, me! British style.

What's British style?

To blanch, cook in salted, boiling water for approximately 3 minutes then refresh in iced water.

Sprouts are great for making a speedy purée, as Paul Foster demonstrates with his poached duck which sits on a Brussels sprout purée.

Actually, they’re Belgian.

 

[toobfreak]

View attachment 484123

Brussel sprouts are the best, I've grown my own, but you have to grow them during cool weather otherwise the little bugs eat them up. Cook them with a little butter.

 

[TNHarley]

Love em!

 

[Dekster]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

 

[Mindful]

 

[Yarddog]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I like them steamed, but now that you mention it, I bet wrapped in bacon and deep fried would be pretty good too.

 

[Rocko]

Second favorite side dish. Only spinach is better

 

[Dekster]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I like them steamed, but now that you mention it, I bet wrapped in bacon and deep fried would be pretty good too.

I am not a fan either way TBH. They have an almost waxy texture that is off-putting to me. It is like creamed spinach--I love the actual flavor but the texture is hideous.

 

[Mindful]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I bet wrapped in bacon and deep fried would be pretty good too.

 

[Rocko]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I like them steamed, but now that you mention it, I bet wrapped in bacon and deep fried would be pretty good too.

I just pop them in the microwave. Add some grated cheese and bacon bits and we’re ready to go.

 

[Mindful]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I like them steamed, but now that you mention it, I bet wrapped in bacon and deep fried would be pretty good too.

I just pop them in the microwave. Add some grated cheese and bacon bits and we’re ready to go.

 

[Yarddog]

It all depends on how you cook them. Slow roast them in some salt, olive oil and bacon grease and it takes all that yucky taste away. Of course, if you slow roast a brick in bacon grease, it probably tastes yummy too.

I like them steamed, but now that you mention it, I bet wrapped in bacon and deep fried would be pretty good too.

I am not a fan either way TBH. They have an almost waxy texture that is off-putting to me. It is like creamed spinach--I love the actual flavor but the texture is hideous.

Sometimes they are better than others I have found. Depending on the crop and freshness of the sprouts they can either be dense and pulpy tasting or they can be lighter like little cabbages. I think its kind of hit and miss sometimes

 

[Missourian]

"This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea."

Kale, Brussels sprouts, cauliflower, and cabbage are all varieties of a single magical plant species

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