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July 06, 2007


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Hmm... I've never really liked Brussel sprouts, but maybe it's because I've never had them as you described --steamed and lightly seasoned with butter and parmigiano -- or with hazelnuts or almonds. I like the sound of that. ;-)



Hmm, the idea of brussels sprouts with parmesan sounds really good to me too. I've also heard they are wonderful if you cut the ends off the sprouts, toss with some olive oil and roast them until they're just starting to get crispy. I haven't tried it yet, but I plan to. I'm not a brussels sprouts hater, but not really a lover either, but I think either of these recipes would appeal to me.


I am a lover of brussel sprouts~fix them any way, I am in heaven.i love them roasted,splashed with olive oil,sprinkled with sea salt and tossed with balsamic vinegar.

Simona Carini

I think that cooking Brussels sprouts until they are tender but not too soft is a key element, whichever the cooking method, then adding the seasoning of choice. I can't wait to try different recipes on the ones that hopefully will grow in my garden.

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