I am crossing over to the gourmet side. For the first time ever, we came home from Trader Jo’s with a 3 foot stem of brussel sprouts. I felt so proud that I am venturing out.  I opened the sun roof on the car  and allowed them to stick out of the opening. Randy was driving and kept asking me what in the word were we going to do with this tree trunk of baby cabbages all over it. I gave him a smug look and assured him that flying home from Phoenix on Friday, I had cut out a recipe from a book I found on the plane that required fresh brussel sprouts. We just looked so cool driving down Orange Grove Blvd with these sticking out of the roof of our car. Made me feel so organic and Martha Stewarty.
Well, I now have this 3 foot stem in my fridge and cannot find the recipe that I just knew was in my purse when I left the plane. But in the meantime, I will follow the directions that was attached to the stem. Will let you know how they turn out. If anyone has a suggestion as to how you cook them, please pass it along. Until I cook these, I have no room left in the fridge for my 5 lbs of butter, 3 lbs of cream cheese and gallon of whipping cream that is on my Monday shopping list.  Maybe I haven’t crossed over all the way to the gourmet side of cooking. There is still plenty of chicken fried steak leftovers and mac and cheese sitting under the 3 ft stem.
Since we were still in doubt as to what to do with the fresh brussels srpout, we decided to just leave them in the fridge and go to Baskin Robbins for dinner tonight. We can be organic tomorrow.  Â
Chocolate Castles as wel 
2 thoughts on “Brussel Sprouts on a Stem”
Karen
If you haven’t cooked those DELICIOUS brussel sprouts; this is how we adore them! Once removed from the stalk, I trim them by cutting off the small hard core (as with any cabbage). I remove any of the loose leaves and I halve those cuties! I toss them with olive oil and sea salt and pepper. I place them on a foil lined baking sheet and I roast them at 450 degrees until done. They’re a bit crispy on the outside edges and soft on the inside! They’re perfect and my cherubs love them! I never make enough to please everybody! You’re going to be hooked!
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tkbakesalot
Thanks Karen, sounds so good! OK, that is how I will make them….happy Thanksgiving to you and your family. Will let you know how they turn out.
Blessings, Trudy “Be not forgetful to entertain strangers; for by doing so, some have entertained angels without knowing it.” Heb. 13:2 Go to http://www.chocolatecastles.com for new recipes, stories and hospitality ideas!
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