Ganga on Nostr: Brussel Sprouts Brussel Sprouts, although much aligned, are magnificent when cooked ...

Brussel Sprouts

Brussel Sprouts, although much aligned, are magnificent when cooked to perfection - still with a little resistance (not cooked to a watery pulp), finished with butter or olive oil, a splash of lemon juice or good wine vinegar, salt, pepper and maybe some freshly grated nutmeg.

They can be steamed, sauteed or roasted. I prefer any method over boiling them - memories of bitter, over-cooked b.sprouts as a kid.

My favourite way is to slightly steam halved b.sprouts until bright green, then toss with olive oil and any other flavouring(s) I might be using (black pepper, pomegranate molasses, preserved lemon, or .... etc etc), then roast.

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