Brussels Sprout – a cultivar in the Gemmifera (hey! that’s almost my name) group of cabbages, grown for it’s edible, layered, leafy buds. These nasty (my opinion) green vegetables are tyically 2.5-4 cm in diameter and look like miniature cabbages. (Wikipedia – minus the opinion)
EDIBLE BUDS! Yeah. Right. One of these might pass my lips! As much as I love OWLS, I HATE BRUSSELS SPROUTS! But I never knew they grew like this – on stalks, I mean. And if it wasn’t for one of my favorite markets – Trader Joe’s – I might never have known. They don’t look like this in other supermarkets, that I’ve seen. I was kind of surprised that they grew on stalks, but then what do I know. I won’t even eat the things. I think they take a pretty picture, though. Even brussels sprouts have to be good for something.
LAYERED
(yuck!)
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Dear Bliary 
I don’t eat them either. But they look awesome in their natural state. Better an art project than a meal….
Right? That’s what I was thinking.
I LOVE Brussel sprouts… I cook them on a pan in the oven with olive oil and garlic and let the outer leaves get toasty while the inner leaves stay moist… this seems to seal the flavor in. This time of year they are good tossed with chestnuts. I think I may have some for breakfast!!!!!
Yikes! Ok. Ok. I’ll try them. But if I get ill, it’s on you! 😀
HAHA!!! >>> well you’d get on well with my wife because she can’t stand sprouts either – whereas I LOVE them! But I only love them because, very long ago, my mother told me that they are in fact baby cabbages, and that since I like cabbage, there was no reason not to eat them – and am I really glad she told that little white lie!!! 🙂
And I’m really taken with RMW’s recipe for them – and I could eat them for breakfast too … feeling suddenly emotional … excitement overload … 😉
LOL! Silly kid. Eating those nasty things! Although I did tell RMW that I’d give it a go. I’ve heard of the whole garlic and oil thing and I might have to try that, liking garlic and oil and all. 😉
I can take ’em or leave them. My son likes them but we don’t have them very much because you can’t heat the leftovers in the microwave without them exploding.
I’d like to see that! Haha 😀
That’s what he says! lol
I never used to like them when I was a kid – but I do now.
Quite fancy RMW’s way of cooking them – might have to try that!
Great photo, Gemma 🙂
It seems RMW’s recipe is getting a lot of attention. I’ll need to rethink brussels sprouts. 😉
Thanks, Marianne.
I really don’t think God created them to be eaten 🙂
THANK YOU!!!!!
Right?
I cook it like RMW does, sometimes I add some cherry tomatoes.
These goofy sprouts are starting to sound better all the time. 😉
Come on, Gem- “go green!” 🙂
Blah! Yuck! I’m gonna hold my nose and try it RMW’s way. 😉
Brussel sprouts really aren’t that bad. I couldn’t eat them as a kid but I do now.
🙂
What a great post and interpretation! I never saw them on the stalk myself. ( Gotta love Trader Joes) The only way I will eat them is sautéed SOFT in lots of butter with bacon ..!!!
More ideas! I’m really gonna have to try these nasty things. 😉
Thanks, kiddo!
The trick is in extended sautéing !
I have eaten these green horrors on occasion. My mom used to tell me they would make my hair curl She lied. 😦 Great pic for the challenge. 🙂
Sometimes parents tell us things for our own good. This time, I don’t think that applies! Your mom meant well, I suppose, but how can you trust after that?!?! (I’m glad your with me on this one, ad.) 😉
You’re so right. She also told me that if I crossed my eyes, they’d stay that way, but fortunately that didn’t happen.
I’ve just started a new blog and may not post on my old one for a while. http://anotherday2paradise.wordpress.com/2013/11/19/wpc-yummy-layers/
Sorry, can you delete my last comment. Thought I was on Whatsapp to my sister. 😀
Will do. 😉
Thanks so much, I’ve had a very trying last few days, and must have lost it for the moment. 😯
I hope all is now well. xxx
Much better thanks. My mom had pneumonia, but has pulled through. 🙂
I was scratching my head, ad. LOL
Sorry, ad. Good to hear, ad. The better part, that is.
🙂
I don’t like it too!
Don’t tell mom!!!
😀
Your secret is safe with me. 😉
OH NO!! Please reconsider! They are sooooooo yummy! Slice, drizzle with olive oil, sprinkle with salt and pepper (add garlic or fresh ginger), then roast until they get all tasty brown. Some nights, I just eat a giant bowlful and nothing else!
This is really getting scary. People I trusted! People I’ve grown to care about!! People I thought had my back!!! OH NO! is right!!! Now I feel an obligation to pinch my nose and suck it up! And then. And then. What if I like these new recipes from hell? I guess that can only add quality to my life. To be continued…
😉
Come over to the dark side! Sooooooo good!
See: http://randomactsofwriting.wordpress.com/2011/01/28/food-for-thought-friday-pop-tarts-deviled-eggs-and…brussels-sprouts/
OK! That’s it! I’m buying those things TODAY!
That is fascinating. There is always something new to learn and discover. Thanks.
😉
Oh Gemma – how can you not LOVE brussels sprouts. I will admit they were not my favourite vege as a kid though. I think it was because people cooked the hell out of them. Before I became a veg…I used to love to steam them lightly with mashed potatoes and then cook a bolognaise sauce. Then one layer of meat…the very ‘just’ cooked sprouts [halved] then the mashed potatoes…and add a generous layer of parmeson. My mouth is watering.
I have purchased the suckers, along with some fresh garlic, mushrooms, and bacon, and I’m on a mission. I’ll be getting back with the test results as soon as the verdict is in.
Meanwhile, good seeing you!
Love them now I’m all growed up 😉
Still hate spinach 😦
I’m good with spinach, but working on the sprouts. I put hot sauce on almost everything so the sprouts will see some of that. My husband says that hot sauce and ice cream are next on my list but I’m not that bad!
And I was going to offer you a mess of tender sprouts from my garden. Oh well that leaves more for me. 😉
I’m working on it! 😉
(Lucky you, with a garden!)
I think you pretty well captured the essence and mystique of Brussels sprouts, Gemma. While they’re not my favorite vegetable, they’re not too bad cooked a really long time in butter—lots of butter. They’re not too bad cooked in a really good cheese sauce, as long as you cook them a really long time. 🙂
I’ve since tried them with bacon, mushrooms, garlic, and, yes, lots of butter. ;-). Thanks. Oh, and cheese sauce might be the next batch. Nothing tastes bad with cheese!
Actually, that sounds pretty good—three of my favorite things. How did you like them this way? Let me know how you fare with the cheese sauce.
Actually, that sounds pretty good—three of my favorite things. Did you like them that way? Let me know how you fare with the cheese. 🙂
Pretty good, actually. I’ll let you know how the cheesy sprouts are when I get to them. 😉