The Brussels Sprouts Revolution

Since my childhood Brussels sprouts always seemed to be the most hated vegetable on dinner plates.  I got used to choking them down and actually became semi-fond of them. To me they tasted better than mushy peas.  However, I quickly learned not to serve them for company unless I wanted leftovers for myself..

Now, though, roasted brussels sprouts have become a restaurant favorite in Southern California.  They taste nothing like the overcooked vegetable you have bad memories about.  These are cut in half, oven-roasted in olive oil and then sautéd in butter. Seasonings include garlic, lemon juice and a few other salty ingredients.

The dish is so popular at Tin Roof Bistro in Manhattan Beach that the chef has posted his recipe

Question for Mom

(Left) Uncooked Broccoli  (Middle) Broccoli Cooked for 5 minutes  (Right) Broccoli Cooked for 10 Minutes

Why do green vegetables like asparagus, broccoli, brussels sprouts and green beans become dull and unappetizing when I cook them? –Ralph B.

Most likely you overcooked them.  To maintain their bright color, cut the vegetables into smaller pieces and cook them for no longer than 5 minutes.

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Mom Cooking Tip 81

Want to make sure your green vegetables stay bright green after cooking?  Add them to boiling water and don’t over-cook them.  Five minutes should be enough time to cook any green vegetable.

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