Oven roasted sprouts sounds wonderful. We have never fixed them that way because we like them so well steamed until just tender and served with some salt and pepper and maybe a touch of butter. (We have the same problem with asparagus from the garden--lots of wonderful sounding recipes but we like it so well with minimal doctoring up that we never try the recipes.)
Feldon, I agree, fresh, homegrown Brussel Sprouts almost always beat the pants off what you get at the grocery store.
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--Ruth
Some say the glass half-full. Others say the glass is half-empty. To an engineer, it’s twice as big as it needs to be.
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