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Stop the presses…wha??
April 21, 2009 – 12:09 pm by Carolyn TangSo, literally 37 seconds ago, I learned that Jason Rubacky has never, ever tasted a brussels sprouts. How is this possible?
(Let me forewarn you, I am pulling out my rarely used soapbox and standing up on it.)
Brussels sprouts are GOOD for you. Not only that, they are amazingly tasty. Their leaves, when roasted, turn lightly cripsy with a really delicate, nutty flavor. In fact, the only bad thing about them is that they are called brussels sprouts and not something more trendy, like “baby organic cabbagettes.” They are not stinky, and they are not mushy, unless your grandma boiled them down to a soggy greenish mess.
As such, Jason Rubacky, I am forcing you to eat your veggies. Here’s a really simple recipe that you absolutely can’t muck up. Godspeed.
ingredients
1 lb brussels sprouts, stems and dark outer leaves removed, and quartered
1/4 t thyme
1/2 T salt
2 T olive oil
directions
Preheat oven to 400° F. Toss the brussels sprouts with oil, thyme and salt. Spread the sprouts in an even layer on a baking sheet. Bake for 15 minutes, or until the leaves are brown and crisp, then flip for an additional 15 minutes.
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9 Responses to “Stop the presses…wha??”
Sorry, Carolyn - I’m with Jason. I know you are a gourmet cook and a food lover beyond compare, but I’m not buying it. The first time I tried them, it was OMG! Yuck! The second time was one of those recipes that can’t be mucked up….
Still - OMG! Yuck!
But thanks for trying! Don’t stop!
By Judi Moore on Apr 21, 2009
I accept your challenge! I’ll be sure to put everything on video…
where do you even buy brussels sprouts?
By Jason on Apr 21, 2009
Ask the nice lady where the produce section is. Then look for the little bitty pine cones that are green and leathery instead of brown and dead.
By Judi Moore on Apr 21, 2009
What Judi said…the produce section is the one that has fresh fruits and vegetables that aren’t in can or frozen form.
By Carolyn Tang on Apr 21, 2009
My mother used to make us brussel sprouts all the time when I was a kid and I found the best way to eat them then was to cut them into quarters, slather them in mayo and drown them in parmesan before pinching your nose and eating them as quickly as possible. A large chaser of milk was preferable.
While I can honestly say that I’ve made brussel sprouts for my family (Joel loves them) I have managed to get away without actually eating any since I was about 15.
Good luck Jason!
By Karen Garcia on Apr 22, 2009
Thanks for the words of advice Karen… I’m going to need them. I know found out that they are mini cabbages.. oh’s noes I’m in trouble.
Well, at least everyone gets to see my pain and suffering on the interwebz
By Jason on Apr 22, 2009
Dude, did you chicken out?
By Carolyn Tang on Apr 23, 2009
No way!
Couldn’t find fresh ones.. only the can.
Going to the farmers market Saturday, then it’s on!!!!
By Jason Rubacky on Apr 23, 2009