Everything in that image is a delight to the mouth when cooked well.
Brussels sprouts, you roast those little green balls and they turn into a slightly sweet, wonderfully deep and complex flavor bomb. Add a light drizzle of balsamic, your mouth and brain will orgasm.
Hell, you can roast any of them and end up with great taste, though the leafy ones can get over cooked really easy that way compared to a nice braise or saute.
I did some braised ones the other week on a whim (some stock, garlic, chili crisp and balsamic, browned them first in a bit of Bacon fat) and damn if it didn’t make me reconsider cooked sprouts, I thought I disliked them cooked based on memories being served them as a kid, but I guess I just never had them prepared. Helps that apparently they’ve been selectively bred to reduce bitterness since the 90s.
Roast or saute is almost always the correct answer to the boring veg blues. It largely comes down to the addition of fat and high heat, which in turns adds the Maillard reaction, AKA flavour town. Add some salt and you’re u golden.
Even something as something as simple as green beans gets a million times better when you saute them in light olive oil and hit them with salt and pepper just before they’re done.
Everything in that image is a delight to the mouth when cooked well.
Brussels sprouts, you roast those little green balls and they turn into a slightly sweet, wonderfully deep and complex flavor bomb. Add a light drizzle of balsamic, your mouth and brain will orgasm.
Hell, you can roast any of them and end up with great taste, though the leafy ones can get over cooked really easy that way compared to a nice braise or saute.
Boil em, mash em, stick em in a stew.
I did some braised ones the other week on a whim (some stock, garlic, chili crisp and balsamic, browned them first in a bit of Bacon fat) and damn if it didn’t make me reconsider cooked sprouts, I thought I disliked them cooked based on memories being served them as a kid, but I guess I just never had them prepared. Helps that apparently they’ve been selectively bred to reduce bitterness since the 90s.
Roast or saute is almost always the correct answer to the boring veg blues. It largely comes down to the addition of fat and high heat, which in turns adds the Maillard reaction, AKA flavour town. Add some salt and you’re u golden.
Even something as something as simple as green beans gets a million times better when you saute them in light olive oil and hit them with salt and pepper just before they’re done.