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Here's a short story for y'all. I'm not noted for my patience with grocers. For Thanksgiving a couple of years ago, I was looking for some brussels sprouts to roast as a side. Every place I looked they had them, but they were still on the stalk and the price had been raised. I finally lost. I told the produce man I wanted brussels sprouts, but I didn't want them on the stalk. He said, "Oh, but they're much sweeter when they're on the stalk." I said, "Be that as it may, but you are also charging a premium price AND I'm paying for the weight of the stalk! I want them off the stalk." He replied, "But, these are premium brussels sprouts AND they are so much better when you remove them from the stalk yourself." I'd had it! "If I'd wanted the damned things on the stalk I would have slogged out through the mud and cut them myself!" I finally found them here in Portland where the dinner was going to be anyway.
If you've never had roasted brussels sprouts, you don't know what you're missing. I put them in a ziplock bag with some kosher salt and olive oil [just enough to coat them] and then spread them out on a baking sheet, into a 400°F oven until they're browned. Sweet and delicious.
Don't wait too long to tell someone you love them.
Billy