Brussels Sprouts?!
I’m currently doing Weight Watchers, and every week I blog a bit about what I’ve learned and experienced, and whether I’ve lost or gained weight for the week.
I had a more relaxed set of efforts these past two weeks, including staying out until the wee hours of the morning on Saturday, drinking what I swear were two but Rob informs me are four whiskey sours. There was also a peanut brittle incident.
Still, in the past two weeks (skipped last week’s meeting) I’m down .8, making me the lowest I’ve been since I started. I am happy and proud.
Our meeting this week was about trying new foods and activities so we don’t get bored, timely since I have Brussels sprouts sitting in my fridge right now. I’d have never bought them BECAUSE THEY ARE GROSS, but you all commented on my last Weight Watchers post that they are awesome.
We’ll see, internet. We’ll see.
Jen
3 Mar 11 at 5:38 pm
This picture is amazing and you are maybe the cutest person ever.
Emily
3 Mar 11 at 6:14 pm
Cut them into fourths. Toss with olive oil, salt and pepper. Roast at high heat (450). Don’t stir much, the brussels will caramelize nicer. Take out at desired doneness. (I think they’re best still crunchy-ish). Serve with a little bit of parmesan, or some lemon zest, or as is.
Laura
3 Mar 11 at 6:48 pm
Agree with Emily – roast those bad boys! My favorite dish at one of my favorite restaurants is their roasted brussel sprouts, which is saying something, because my other favorite restaurant involves ribs, huge starchy kettle chips, and mac & cheese…
Ellen
3 Mar 11 at 6:49 pm
I like to cut them into quarters or eigths and then sauté them in olive oil with garlic. The key is to not let them get too mushy. Enjoy! Can’t wait to hear how you like them!
Nadia
3 Mar 11 at 9:36 pm
I second Jen.
Also, please report back. I am also curious but definitely intimidated by the sprouts.
liz
4 Mar 11 at 6:30 am
roast those babies, amber, as advised by emily and laura! maybe throw some garlic cloves in there too. also, you can drizzle the littlest bit of balsamic vinegar over them when they’re done. they’re so good, they’re like candy.
Reader-Advisor
4 Mar 11 at 7:11 am
I totally agree with roasting them. Too easy! And just so ya know, peeling/cleaning brussels sprouts are a great way to keep a 2 1/2 year old entertained. Buys me at least 30 minutes. Bliss!
margosita
4 Mar 11 at 11:12 am
I love brussel spouts! Truly! And you can too! The key (which everyone else has noted) is not to boil them. That makes them soggy and gross. Definitely roast them with garlic and olive oil.
I also like them sauted with brown sugar and butter (maybe not WW friendly?), or with romano cheese melted on top. Yum! Cut them into quarters so that they are roasted through and crispy.
Brianne
4 Mar 11 at 2:17 pm
This kinda looks tempting… http://simplyrecipes.com/recipes/brussels_sprouts_with_black_bean_garlic_sauce/
I usually roast mine w/olive oil & salt, like everyone else seems to, heh. Yum!
Nicole
4 Mar 11 at 5:02 pm
I like to cut them into halves. Coat with a little bit of olive oil and salt and pepper. Put on a baking sheet and roast for about 15 minutes, till slightly brown. Then remove and toss in some honey and add dried cranberries and walnuts. The end result is nice and flavorful. A good intro recipe for Brussels sprouts in my opinion.
Bostulla
4 Mar 11 at 6:39 pm
I hated these as a child, but roasting definitely changed that. Use kosher salt and olive oil like everbody else already said.
Kimberly Pye
10 Mar 11 at 6:50 am
This is one of my favorite photos of anyone ever.
And I love Brussels sprouts so much that I miss them here in China (along with artichokes and spinach). But then I found a bag of frozen ones in White-People-Ville the other day. I was very, very happy. I’ve never had frozen ones. I hope they’re good.
Roxanna
20 Mar 11 at 10:04 pm
I LOVE that picture. Adorable, you.