The other day I was chatting with a neighbor and I discovered that we have a few things in common. We’re both enthusiastic home cooks, we both have lots of kids, and we share the conviction that parents who claim that their kids eat everything are lying. Right? Right?
Tonight my four year old actually claimed to be scared of the few Brussels sprouts threads that made their way into her dish. “I’m scared of this one!” she exclaimed dramatically, fishing out a microscopic green strand. “And this one!” Continue reading
“Eat your vegetables.”
Those words get such a bad rap. I’d like you to let go, right now, of the nasal, nagging tone you associate with this phrase. Imagine instead, if you will, the swelling of a great horn section, Rockettes high-kicking, and this ecstatic song:
“Eat your vegetables!”
Isn’t that better? Hopefully it will be just as easy for you to part with any lukewarm thoughts you’ve ever had about Brussels Sprouts. Because once you’ve roasted them, you’ll never want them any other way. (Well, except maybe raw in this awesome salad.) Roasting does this special thing to Brussels sprouts where the outer leaves get crisp and salty and the inside becomes sweet and nutty, and all it takes to reach Brussels sprout perfection is is one simple secret….