Sprouts, Finally

Next to Lima beans, brussel sprouts get the worst wrap of all vegetables, don't you think? But really, they are great.  As with most foods, cooking them the right way is key.  Here's what I have learned. You may know everything I'm going to say, and I don't claim to be offering a great recipe here...I mostly just want to post a photo of this GIANT stalk of sprouts!

I had never seen how brussel sprouts grow until I stopped with my housemates at a farm near Monterey, CA.  This giant log-o-sprout was only $2.79!

After getting them home we had to snap each little orb off the stalk, wash it, and remove the outer leaves.

Then we cut them in half.

Our recipe told us to place them in a pan with olive oil, pepper, and salt--flat side down.  Cover and let steam for 5 min. Then you are supposed to remove the lid and turn up the heat, and the flat side is supposed to get carmelized.

Ours seemed more burnt than carmelized...but they were still good, especially with some chevre on top!  I made more the next night, just sauteed in olive oil and garlic, then grated some fresh parmesan over them.  Also delicious! After a weekend trip with the gals (full of taffy, beer, and burgers) a few meals with these green guys felt great.