While slicing brussels sprouts for the Beautiful Homes & Gardens cheesey Parmesian roasted brussels sprouts recipe for Thanksgiving, I couldn't resist snapping a few pictures. There's just something about the amazing shades of green running through each little miniature cabbage head! They really invite one to nibble, but they're not quite as tastey raw as cabbage is...
Michele and I were on the phone before I cooked these, discussing the risks of trying out a brand new, untested recipe at a special event, but I'm glad I took the risk! So were Linda (Brett's mom) and Carolyn - they also LOVED the brussels sprouts. Whew! I was concerned - brussels sprouts are one of those items that folks either love or hate, and it seems most hate!
While they certainly weren't a DIET dish, they were definitely a TASTEY one! I felt guilty cooking them down so much and covering them in cheese and cream and onions - I'm a big fan of just eating them steamed with some butter, salt and pepper. But I would definitely make these again - might have to scale down the recipe though...I can't eat two pounds of these guys in a week without falling out of my loving relationship with them!
2 comments:
I'm sorry. To me, "glorious brussel sprouts" is an oxymoron. Like "creation science."
But nice pics of the sprouts. I don't think they could look any better [g]!.
ROFL ;-) So, xris, how do you REALLY feel about them!? I mean, please, don't hold back - be honest with us! LOL
So how do you feel about heavy cream and lots of parmesan cheese?
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