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11/08/2014 03:19:01 AM · #1 |
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11/08/2014 03:48:48 AM · #2 |
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11/08/2014 08:24:10 AM · #3 |
Huge fan.
Of course, I eat just about everything. |
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11/08/2014 09:14:02 AM · #4 |
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11/08/2014 09:20:20 AM · #5 |
Terrible little things, make me think of the horrible Sunday lunches we had as kids, I could never down the sprouts.
Message edited by author 2014-11-08 09:20:40. |
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11/08/2014 09:43:57 AM · #6 |
| Gotta roast 'em, with garlic and olive oil, maybe a little pancetta crispy with 'em :-) |
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11/08/2014 10:45:32 AM · #7 |
I've only ever steamed them. How long do you roast them? High temp -- 450?
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11/08/2014 10:54:57 AM · #8 |
Originally posted by Bear_Music:
Gotta roast 'em, with garlic and olive oil, maybe a little pancetta crispy with 'em :-) |
Love them steamed, but roasted with garlic is the best. Never tried them with pancetta.
Message edited by author 2014-11-08 10:55:10. |
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11/08/2014 12:07:28 PM · #9 |
Originally posted by vawendy:
How long do you roast them? High temp -- 450? |
Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time. |
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11/08/2014 12:15:29 PM · #10 |
Originally posted by Bear_Music:
Originally posted by vawendy:
How long do you roast them? High temp -- 450? |
Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time. |
+1 on the sprouts, +2 on the Bear preparation. |
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11/08/2014 03:24:40 PM · #11 |
They are good in a vegetable curry as well :)
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11/09/2014 06:29:10 AM · #12 |
Originally posted by MikeO:
They are good in a vegetable curry as well :) |
The physiological consequences of which are banned under international law. If ever there was a way to weaponise a vegetable (aside from the obvious leak baton) this is it. |
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11/09/2014 08:34:50 AM · #13 |
Originally posted by ubique:
Originally posted by Bear_Music:
Originally posted by vawendy:
How long do you roast them? High temp -- 450? |
Cut 'em in half if they're biggish, leave 'em whole if small, toss 'em in olive oil, salt, pepper, and garlic, roast 'em on a sheet pan at 400/425 for about 20 minutes, stirring once or twice during that time. |
+1 on the sprouts, +2 on the Bear preparation. |
Add a bit of small cut bacon and use butter instead of olive oil. |
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11/09/2014 05:49:15 PM · #14 |
So what other veggies should I roast? I've only done sweet potatoes and red onion combo. Little red potatoes. And now I have to try asparagus and brussel sprouts.
What else should I roast? |
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11/09/2014 06:05:54 PM · #15 |
Originally posted by vawendy:
So what other veggies should I roast? I've only done sweet potatoes and red onion combo. Little red potatoes. And now I have to try asparagus and brussel sprouts.
What else should I roast? |
Almost any of the root veggies should be good -- beets and carrots will be almost as sweet as the sweet potatoes. Any winter squash (butternut, acorn pumpkin) will be good too.
Roasting a whole head of garlic is common too -- cut off the top of the cloves all at once and drizzle on a bit of olive oil, roast for an hour, then squeeze the now-buttery cloves onto toast.
Message edited by author 2014-11-09 18:06:28. |
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11/09/2014 09:50:06 PM · #16 |
I've hated brussel sprouts my entire life.
Until this year.
I love them now! I slice them up a bit, sautee' them in olive oil, butter, and lemon pepper seasonings.
I'm going to try Bear's recipe. Sound good!
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them.
*grin*
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11/09/2014 10:05:12 PM · #17 |
Regarding Wendy's question,  GeneralE has it right: all the root vegetables roast beautifully. Even the ones you think you don't like, such as turnips, celeriac, and parsnips. Try it! Asparagus roasts (or grills) wonderfully also.
As for Lydia, it's also a matter of PREPARATION: all the cabbagey products can be disgusting smelling and slimy tasting when they are boiled to mush, but roast them or pan-roast them (which is what you are doing) and they undergo a transformation that routs out those sulfides and they get a whole new flavor profile. |
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11/09/2014 10:07:00 PM · #18 |
Originally posted by Lydia:
Also, I think the reason that I like them now is that... as we grow older, our taste buds die and/or grow less sensitive. So... I think I just can't taste them. |
For many of us I think early exposure involved overcooked sprouts, which can result in the creation of compounds containing sulfur -- these tend to be unpleasant to taste/smell (e.g. "rotten egg smell"). This is true of most of the cruciferous vegetables (cabbage, broccoli, etc.). There are also some people who have a genetic variation which makes them perceive an unpleasant bitterness in these plants. |
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11/10/2014 07:37:53 AM · #19 |
i love brussel sprouts, i eat them once a week.
slice them them up in real thin shavings and saute them in olive oil and balsamic vinegar, add peaches or mangos or apples. yum.
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11/10/2014 02:46:57 PM · #20 |
Originally posted by Bear_Music:
Regarding Wendy's question, GeneralE has it right: all the root vegetables roast beautifully. Even the ones you think you don't like, such as turnips, celeriac, and parsnips. Try it! Asparagus roasts (or grills) wonderfully also.
As for Lydia, it's also a matter of PREPARATION: all the cabbagey products can be disgusting smelling and slimy tasting when they are boiled to mush, but roast them or pan-roast them (which is what you are doing) and they undergo a transformation that routs out those sulfides and they get a whole new flavor profile. |
With me, my tastes have evolved, but a lot of things I didn't like -- I still don't like. Cabbage, however, was a huge difference. I can even eat the slimy overcooked cabbage. I think it's one of those that I didn't "have" to try over and over again. So I probably just tried it once or twice and never adjusted to the taste.
Green beans from a can, however, are the more repulsive, disgusting things known to mankind, and the still make me gag thinking of them. Thank goodness fresh ones taste absolutely nothing like the canned! |
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11/10/2014 02:48:40 PM · #21 |
So.... squash really isn't a root vegetable, though...
But I used to like squash, and they seem tasteless now. What squash/squashes should I roast? |
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11/10/2014 02:51:52 PM · #22 |
Originally posted by vawendy:
So.... squash really isn't a root vegetable, though...
But I used to like squash, and they seem tasteless now. What squash/squashes should I roast? |
dont roast, get a spiral cutter and make them into noodles and put all kinds of crazy flavorful sauces on them. |
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11/10/2014 02:58:42 PM · #23 |
The white/light-fleshed and soft-rind "summer" squashes are all pretty bland.
The orange-fleshed hard-rind "winter" squashes are all sweet and flavorful -- like pumpkin pie. A lot of people think the Butternut variety is very tasty, and it has a large flesh-to-seed pocket ratio. The small Acorn squash are nice if you want to use them as a bowl (after cooking) to serve soup or rice or something. You will need a sturdy knife or cleaver to cut them up. Hubbard and Banana squashes are very large, and are often sold in 1-2 pound chunks. I suspect most people add butter, (brown) sugar and salt, either during or after cooking. However, you can probably spice them up with other flavors as well, if you think they need dressing up.
If you get into eating these, wash, dry and (when you have enough) roast the seeds -- a tasty and nutritious snack or ingredient, and rather pricey in the store..
AFAIK, pumpkin and all the other squashes are actually a single species, but with a wide variety of traits, in a way similar to domesticated dogs.
Originally posted by Mike:
dont roast, get a spiral cutter and make them into noodles and put all kinds of crazy flavorful sauces on them. |
If you want to do that just get a "Spaghetti squash" and, after cooking (can be steamed or microwaved), the flesh can be teased out with a fork in thin strands almost exactly the size of the pasta ... it's blander than the winter squashes, but a lot of fun.
Message edited by author 2014-11-10 15:05:49. |
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11/10/2014 04:03:35 PM · #24 |
Originally posted by GeneralE:
If you want to do that just get a "Spaghetti squash" and, after cooking (can be steamed or microwaved), the flesh can be teased out with a fork in thin strands almost exactly the size of the pasta ... it's blander than the winter squashes, but a lot of fun. |
i have but this thing will let you use other vegetables too. carrots, cucumbers, etc. i think the "noodles" come out better too. |
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11/10/2014 04:24:10 PM · #25 |
| I'll have to check it out ... do you have a picture? |
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