We like them steamed, too, but I find the roasted ones have more texture.
When you've got an AGA, you tend to cook everything in the ovens. It's
much simpler than steamed. All four of my ovens will be full today!
Tina
On Wed, Nov 27, 2013 at 10:47 PM, Moose <olymoose@xxxxxxxxx> wrote:
> On 11/27/2013 5:19 PM, Tina Manley wrote:
> > People who don't like brussel sprouts have no idea what they are missing!
> > Halve the sprouts and toss with olive oil, garlic, sea salt, spices, I
> > added carrots and thyme - roast at highest temperature for about 10
> > minutes. Wonderful!
>
> That sounds pretty good. I've had preps like that, and enjoyed them, but
> often find myself yearning for more of the
> sprouts, flavor and texture. Baking like that tends to lose the texture.
>
> We simple folks here actually LIKE brussels sprouts, and don't need all
> that extra stuff. Trim, halve, steam, eat.
>
> I will admit I like them with a little of the right hot sauce for dipping.
> Pickapeppa mixed with Tiger is good for this,
> nothing too fiery, but some deep notes. Fabulous with blacked pork chops.
>
> Carol likes a bit of lemon olive oil drizzled on them, too. I don't get
> it. :-)
>
> Cruciferous Moose
>
> --
> What if the Hokey Pokey *IS* what it's all about?
> --
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>
--
Tina Manley
http:// <http://tina-manley.artistwebsites.com/>www.tinamanley.com
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