"ravenlynne" > wrote in message
...
> I've finally caved and bought a package of these at the commissary for
> christmas eve dinner tommorrow night. It's just us, no guess, so I'm ok
> with experimenting...I've seen them done recently on many cooking shows,
> sauteed with olive oil, pancetta and a little salt and they've looked so
> good that I gave in despite years of having to eat them after they've been
> boiled to a pale yellow bitter mush by my grandmother. So what is your
> favorite way to cook them?



My mother used to buy frozen (Green Giant brand) brussels sprouts. There
was always a bitter sprout or two in the bunch and they were usually tough
as nails no matter what she did. Ugh. There are better frozen brussels
sprouts available these days and they aren't packed in some fake butter
sauce.

I'm partial to fresh brussels sprouts. But then again I love cabbage; they
are in the same family except they grow on stalks and look like aliens
growing on small trees. LOL

As with fresh cabbage, peel off the outer wilting leaves and cut off the
excess stem at the bottom. Then cut an X in the bottom of the stem. Steam
them on a rack over boiling water (seasoned with salt) about 20 minutes or
until they are fork tender. Yum!

Jill