"ravenlynne" > wrote in message
...
> jmcquown wrote:
>> "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
>
> I should have specified that the ones I bought are fresh...too many bad
> memories of frozen ones...lol.



Heheh, yes, I know those memories! Eeeek! They are wonderful roasted in
the oven, too. Split and drizzled with a little olive oil, sprinkled with
salt & pepper. I couldn't tell you an exact time. Just a hot oven and
until you can poke a fork in them and they are tender You can also serve
them escalloped, baked in a simple bechamel sauce (with or without cheese)
and breadcrumbs on top. About 35-45 minutes.

Jill