24
Nov
12

a recipe for brussels sprout (brassica oleracea var. gemmifera)

yeah, i knew that scientific name would get your attention.

you’ve been boiling them, haven’t you? and maybe dousing them in butter, brown sugar, and bread crumbs trying to hide the taste of them. but for some reason, you still like them. here’s a way to like them even more (if that’s possible.)

clean and halve (or quarter larger ones) a pound of brussels sprouts

place in a baking dish, drizzle olive oil over them, press a couple of garlic cloves (or finely chop), season with kosher salt and ground fresh pepper, toss to coat. (you may want to add a diced apple, i recommend a pink lady or granny smith.) roast in the oven at 350 for 45 minutes to an hour, stir at the 30 minute mark. they’ll be the best brussels sprouts you’ve even eaten. guaranteed. (of course, there’s no way you can collect on my guarantee, should you disagree.  c’est la vie, oui?)


2 Responses to “a recipe for brussels sprout (brassica oleracea var. gemmifera)”


  1. November 24, 2012 at 9:28 am

    But I always pay attention to scientific names!


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© Robert Patrick, and Cultivar, 2008-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts, photographs and links may be used, provided that full and clear credit is given to Robert Patrick and Cultivar with appropriate and specific direction to the original content.

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