Sorry, universe, but I can't write about cookies all the time. (Don't worry, next week we'll be writing about cake.) 'Tis the season for cool season vegetables (even if southern Indiana hasn't figured out the whole 'cool season' thing yet).
Because of that, it's time to tackle the most unfairly hated of all vegetables: the Brussels Sprout.
I think we're going to have to blame either '50s pop culture or '50s housewifery or both for this hatred. Apparently, back in the day, people used to boil the unfortunate little vegetables, which is really the only way NOT to prepare these guys. Sauteed, baked, or even raw, they're pretty delicious, but boil them up and you get soggy, bitter greens. No thank you.
Below, you'll find two of my favorite recipes for making Brussels Sprouts. They are amazing--like fancy restaurant good. They're easy. They're seasonal. They are not your 1950s Brussels Sprout.
Roasted Brussels Sprouts with Garlic Aioli. Warm, creamy. Better than any appetizer ever.
Brussels Sprouts with Cranberries, Pecans, and Goat Cheese. Perfect for November, or any time.
They're not half bad on their own either. You can eat them raw in any cole slaw style food. Or stir-fried with a bit of oil and salt and pepper.
