One of the things that just drives me bat shit insane is when folks dismiss something without even trying it. I know, not a unique thought. I don’t think anyone is gonna chime in here and say they like close minded people. I can think of maybe three things I just, under no circumstance, would do…but that’s about it. And, no, I won’t tell what they are; I have a mysterious facade to maintain.
Food wise, I have had to ask more times than I care to admit, “Have you actually tried it?” People will proclaim not to like sushi (a million different kinds), anise (licorice and fennel could not taste more different) and spinach (sauteed spinach and a spinach salad are diametric opposites) while never having let it pass their lips. All I ask is people try things, more than once, and prepared in different ways; we are no longer five-year-olds and thumbing your nose at something you’ve never tried is not attractive.
Wow, being sick has me crankier than usual. Let’s blame it on the cold meds and lack of sleep, shall we?
Another food people automatically dismiss: brussel sprouts. Today, I continue on my quest to bring honor to the good name of brussel sprouts. I actually stumbled across this recipe while digging for something else. I am glad I took the time to try it. I pretty much eyeballed everything here, but pasted the original recipe below for a point of reference. (Also, weirdly, the original recipe did not call for salt and pepper.) These brussel sprouts have a bitter edge, softened by the balsamic and mellowed by the buttery pine nuts. Parmesan cheese pretty much makes everything better, so the grating on top throws it from very good to excellent.
Gone are the mushy, stinky brussel sprouts you may have known as a kid; welcome to the crisp and tasty sprouts of your adulthood.
Roasted Brussel Sprouts with Balsamic, Pine Nuts and Parmesan
Adapted from Kalyn’s Kitchen
1 lb. brussels sprouts, trimmed and cut into quarters
1 T olive oil
1 T balsamic vinegar
1 1/2 T Parmesan cheese (preferably fresh grated)
1 T pine nuts (preferably toasted, could substitute other nuts of your choice)
Salt and Pepper
{ 15 comments… read them below or add one }
Maybe at the point of a spatula….Seriously you want me to try the only thing I like less than a lima bean? If this works, you will truly be a food goddess.
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My friends always look at me crazy when I them brussel sprouts are among my favorite vegetables. I can’t help it though, growing up, my dad used to saute them with garlic, olive oil, and white wine. What wasn’t to like about that?
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PRSlave- And you can put lipstick, high heels and a thong on a pig…nothing wrong with any of those ingredients, just not together.
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Former Alpha: Try it at least. It is good. And I will always be a godess, no matter what.
PRSlaveDC: I agree; they are really good. I have another way of making them, shredded with apples, which is also awesome.
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I’ve long suspected that Mark Bittman reads your blog for inspiration, but his post today confirms it. Brussel sprouts? With garlic?? Umm, hello, Lemmonex’s last two posts (combined) … he should be ashamed of himself.
P.S. I freaking love brussel sprouts, as you know, and I think that balsamic (the sweet, syrupy kind, or else the cheap kind with some sort of sugar added sparingly) is a wonderful complement to it. I often microwave them (I know) and then cook them with some balsamic, honey, an garlic, over high heat. Delish. I’ll try roasting them now that you and Bittman have suggested it.
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Not a fan of the sprouts. Or sushi. And I have tried sushi several times (at good sushi places). Sushi is okay but I just don’t get it. If I didn’t eat meat or was on a diet, maybe sushi would be a valid choice, but if you can eat anything in the world, I can think of millions of things I’d eat before sushi.
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B: Oh yeah, Bittman is a total plagiarist.
And no shame on the frozen sprouts; I have some in the freezer for those lazy nights where I just grill a chicken breast.
hin: hey, at least you have tried it–I respect that. I really love sushi, but we each have our own palettes.
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dude i’m willing to try anything food-wise. i’m just too embarrassed to actually check out my bag of brussel sprouts in the grocery line
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I love Brussels sprouts, I pop them like candy.
I hate coconut. It is what evil tastes like.
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Shadi: no one will judge you…i see lots of people buying them.
Arjewtino: you know i am with you on the coconut. you could hand me a stack of hundreds and tell me all i had to do was eat an almond joy–i would walk away from the $$.
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Brussel Sprouts are the yums.
My rules of cooking:
1) Anything soaked in garlic tastes better.
Uh. That’s all, really.
Much like with people, I never truly know if I liked a food until I’m long gone from it. I may try it today, and if I am thinking about it tomorrow, then I liked it. I know. It’s not normal.
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NOOOOOOOOOOOOOOOOOOOOO!
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Velvet: Then we both are not normal, because I am pretty much the same way.
i-66: YESSSSS! Accept it.
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I tried this recipe last night. I had some brussel sprouts already and was planning on just steaming them but then I stumbled across your blog and realized that cheese, pine nuts, olive oil, and balsamic vinigar can only make things better.
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They were tasty. I’ll make this recipe again.
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Jonathan: Yay! Glad you liked them…you have made me want to make them again…
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