Despite their bad rap, brussels sprouts, when you really think about them, see
them, say the name out loud, are exotic. They speak of foreign places (Brussels)
and look like a French term of endearment (un petit chou.)  For me, brussels
sprouts are the frumpy girl in the office with the big glasses and buttoned-up
cardie who, when you look a little closer, is really a princess in disguise just
waiting for someone to plant one on her at which point she’ll instantly bust out
of her shell and start dancing on the photocopier.


After reading aninteresting article on brussels sprouts, I’ve started
buying them again and I’m in love.  I’ve been slicing them (that’s the secret!!)
and sauteing them with zucchini, garlic, yellow pepper and diced carrots then
throwing them on a bed of spinach with a sprinkle of cooked red quinoa and a
drizzle of balsamic vinaigrette. They’re crunchy, delicious, healthy and pretty
to look at.  How did my warm salads live without them?


I think this brussels sprout recipe sounds good too, as well as this. I’m also
going to create a sexy appetizer, skewering them with cheese and a thin slice of
fried chorizo. (Wouldn’t it be fun circulating a cocktail party with an hors d’
oeuvres plate saying, “anyone want try a Brussels sprout?”)


What other Ugly Betty vegetable can I fall in love with?


2 Responses to “Brussels Sprouts — The Ugly Betty of Vegetables”

  1. Catherine Says:

    hey Laura – what a fantastic idea – best easy warm lunch for fall !
    do you think you could save eggplants ? i do love them, but they seem to be reduced to babaganouj recipes….

  2. Steve Z Says:

    Broiled B.Sprouts make a great side dish with mashers. First steam for a few minutes then split in half – season – then spray with canola oil and pop them under the broiler for a few minutes – careful not to burn. Carmelization brings out a whole new world of yum.

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