On Thu 23 Feb 2006 11:17:05p, Thus Spake Zarathustra, or was it
ntantiques?

>
> Wayne Boatwright wrote:
>> On Thu 23 Feb 2006 01:25:19p, Thus Spake Zarathustra, or was it Ray S.
>> & Nayda Katzaman?
>>
>> > I usually boil them in water with some butter, salt and about half a
>> > cup of regular milk. The wife just came in from the grocery store
>> > with a bag full of the tiny morsels and was wondering if y'all have
>> > any other ways of preparing and serving them. We are thinking of
>> > serving them tonite with turkey cutlets smothered in cranberry sauce
>> > (with the whole berries), and a nice blush wine.
>> >
>> > Thanks in advance,
>>
>> I like them oven-roasted 'til they're just beginning to brown nicely.
>> To ssed or brushed with olive oil, garlic, and herbs.
>>
>> --
>> Wayne Boatwright o¿o
>
> Love them roasted, but my favorite brussel sprouts treatment is to boil
> until just tender, drain well, then toss in browned butter with a good
> squeeze of lemon, a bit of finely grated zest, and a couple of grinds
> of black pepper. That's how I convinced my Sprouts hating husband that
> they didn't have to be the deadly awful overcooked veggies of his
> youth. Loves 'em now.
>
> Nancy T

I've done that, too, and they're delicious. Never thought of using the
zest, but I'll give that a try.

--
Wayne Boatwright o¿o
____________________

BIOYA