It is all lies. They are the most popular of veg :D !
But, they really should be because they are yummy when prepared properly.
So, for me, it is a matter of excessively boiling, they turn mushy, and yellowy. I don't have a time per se, however, I just watch them and poke them on occasion. :) The time of boiling is key here, so the bitter, or whatever it is I don't like, is cooked out of them. ...Some kind of gastronomical alchemy 🤔 ;) :D 🤷🏼♀😁😎😆
Finally, I swathe them in butter and add salt. Et voilà! Perfect brussels sprouts.
And YOUR meal looks amazing! Everything is better with garlic :) <3
@bijouxbroussard Thank you, Yeah and it is what it is. I look at the Brussel Sprouts at the store and think yummy they I remember my tummy and pass them by. Oh, well worse things have happened in my life than that.
As a child, I never liked them. My mom would boil them and the smell alone turned me off.
Then 40 years later I got a dish whose side was fried (?) diced brussels sprouts. They were tasty. Or were they artichokes? I cannot recall. Nice and crunchy.
@JoyfulSilence My mother boiled them, too, and I also didn’t like them when I was small. I came to appreciate them when I learned to cook them properly.
@bijouxbroussard It's very good for digestion. It's high in butyrate, which increases nutrient absorption in the small intestine and decreases inflammation in the large intestine. It's also high in fat-soluble vitamins, especially grass-fed butter. I make my own from Kerry Gold unsalted. It has a higher smoke point than butter, because it's free of milk solids, which also means it's lactose free. It's nutty in flavor, if made right. If the solids aren't toasted well before straining, it's just clarified butter, which is also good... just not as good.
Cut in half, lightly toss in olive oil, salt & pepper, then arrange them cut face down on parchment on a baking sheet and bake until they soften and the cut face is brown - perfect!
