This is news because, for a long time, I didn’t.
Then again, for a long time, my experience of Brussels sprouts was the bagged, frozen variety, reheated in a microwave. The end result were green orbs that were mushy and sulfuric and basically asking to be drowned in cheese sauce or fed to the dog. (On egregiously bad occasions, both at once.)
Needless to say, that didn’t work out too well.
The day before Thanksgiving, on what was basically a whim (or a disinclination to microwave the bag of frozen Brussels sprouts that had mysteriously appeared in our fridge), I tried out a slight variation of this recipe. (I added a solid shake of garlic granules, though I do not know how that measures up in teaspoons.)
They were pretty well delicious. The outsides were crisp. Though they were definitely savory, there was none of the bitterness I’d previously come to associate with Brussels sprouts.
This is not me saying anything special, other than — I tried a new recipe, and I liked it. There are folks who try new recipes all the time, and like a great majority of the results. There are folks who will never like a particular food, no matter how many or which recipes they try. I’m pretty sure that as long as you’re not, like, kicking small puppies and stealing their food, it’s all fine.
This is basically 200 words to make a recipe share.
By Mcmlxi (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)%5D, via Wikimedia Commons
