This week, we nerd out on Brussels sprouts (available September - May). Abuelitas, omas, or grandmas leave edible legacies. “The way grandma used to make it” sets the bar when we transform comforting memories from our childhood into meals in our kitchens. For example, part of my abuela’s legacy is her arroz con leche: the best rice pudding I’ve ever had. But every time I attempt to recreate her spiced-just-right arroz con leche, I fail. The the texture and flavors just aren’t quite right.
Wonderful post! The best Brussels sprouts I've had were roasted over an open flame, and then seasoned with a mix of sea salt and bits of tasty dried garlic. (There was also likely oil of some kind involved too).
At home when I'm in a hurry I go in the other direction, microwaving the little halves with fresh pepper, salt, and coconut oil in a little spring water for 5 minutes, while I sautee tiny squares of turkey bacon and then add the Brussels sprouts for the last few minutes.
As always, you always inspire me, educate me and make me hungry! I did not grow up with the Brussels sprouts hate, but I remember the dread in my French classmates when we talked about this... I AM on that Brussels sprouts wagon! Omg, I love them! I make them with bacon/ speck as the recipe you shared and mix them with mildly sweet tomato marmalade!! Mmmm!!! Btw... you should also share you grandma’s arroz con leche!!! Mm!!! Haha!
Thank you! How could anyone ever dread a petit chou chou! I can't get over how cute that name is. I have to try Brussels sprouts now with sweet tomato marmalade, that sounds SO good.
Seems I am an outlier, I’ve always loved brussel sprouts and all brassicas - boiled, now roasted and even raw. Maybe it is their adorable name in French “petite Chou Chou “...little cabbages 🥬
Great article, as always you have wonderful enthusiasm and lots of great information for us! Bon Appetite 😋
That is an adorable name indeed! I didn't know that and now I like petit Chou Chou even more. Brassicas are so hearty versatile, I really like them too. Thank you for reading Seasonal!
Wonderful post! The best Brussels sprouts I've had were roasted over an open flame, and then seasoned with a mix of sea salt and bits of tasty dried garlic. (There was also likely oil of some kind involved too).
At home when I'm in a hurry I go in the other direction, microwaving the little halves with fresh pepper, salt, and coconut oil in a little spring water for 5 minutes, while I sautee tiny squares of turkey bacon and then add the Brussels sprouts for the last few minutes.
Ooo I bet open flame did wonders to those Brussels sprouts! Sounds amazing.
As always, you always inspire me, educate me and make me hungry! I did not grow up with the Brussels sprouts hate, but I remember the dread in my French classmates when we talked about this... I AM on that Brussels sprouts wagon! Omg, I love them! I make them with bacon/ speck as the recipe you shared and mix them with mildly sweet tomato marmalade!! Mmmm!!! Btw... you should also share you grandma’s arroz con leche!!! Mm!!! Haha!
Thank you! How could anyone ever dread a petit chou chou! I can't get over how cute that name is. I have to try Brussels sprouts now with sweet tomato marmalade, that sounds SO good.
Seems I am an outlier, I’ve always loved brussel sprouts and all brassicas - boiled, now roasted and even raw. Maybe it is their adorable name in French “petite Chou Chou “...little cabbages 🥬
Great article, as always you have wonderful enthusiasm and lots of great information for us! Bon Appetite 😋
That is an adorable name indeed! I didn't know that and now I like petit Chou Chou even more. Brassicas are so hearty versatile, I really like them too. Thank you for reading Seasonal!