I’m so glad to see that Brussels sprouts are starting to regain their street cred lately. Cooked properly, Brussels sprouts are a complete departure from the realm of vegetables and have an enigmatic savory taste that’s hard to define; the texture is crisp yet sultry; they melt in your mouth leaving scant traces of nuttiness and fresh air. Cooked improperly, of course, they taste of cat sick.
To that end, I’m pleased to present a wonderful article on the art of braising Brussels sprouts from one of my favorite blogs, Cooking for Engineers. If you enjoy Alton Brown (and, really, who doesn’t?), you’ll enjoy Cooking for Engineers. They even offer helpful pictures of the cooking process along the way.
Avoiding it at all costs (having remembered the horror stories), I never tasted this mini-cabbage until after I left college. Believe it or not, after first tasting them, I thought Brussels sprouts were delicious! What had I been missing out on? Why did everyone complain about these wonderful tasting vegetables and why was it the butt of many jokes in American family sitcoms? I’m not sure, but I think it might have to do with overcooking (which can release noxious smells). Forget the Brussels sprouts of your past and try this fast, simple, and flavorful preparation.
Read the entire entry, along with recipe, here: Braised Brussels Sprouts.
Now, don’t those look good?