It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.
It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.
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On October 25, 2007, 6:27 pm foodieprincess said:
It wasn't until I was an adult that I developed a real appreciation for Brussels Sprouts. Like many mothers mine tried to force them down my throat by telling me that they were simply baby cabbages, but I knew better. I don't recall ever having cooked one in Culinary School but since getting married I've made them several times for my husband and now it seems that my two year old has even taken a liking to them. This recipe is definitely one of the better ones that I've come across; it really allows the true flavor of the brussels sprouts to come through in a great cold weather side dish. I substituted yellow onions for the shallots and added a little chopped pancetta to the onions while cooking to give the dish even more flavor. These are definitely not your mother's brussels sprouts.