Are brussels sprouts really that hard to work with?

[Jenise]

Apparently, since someone created a tool. Won't be ordering one!

https://www.surlatable.com/product/PRO-2758233/?adpos=none&creative=113913133928&device=c&matchtype=&network=d&gclid=EAIaIQobChMImpqc7Mqo2gIVhX1-Ch2-dwGrEAEYASAEEgJjNfD_BwE

[Robin Garr]

Gosh ........ another solution for a non-existent problem

I didn't like Brussels Sprouts but that was big overcooked ones with sour leaves.

Jo loved them and so we had them and now I love them too and we have them with our roast most weeks when in season, just simply steamed.

When I buy, I use the self serve bin and select only the smallest ones, from which I remove all the loose outer green leaves till I get a knobby pale sprout, then steam till cooked al dente.

[Jenise]

Glad you converted! They're SO good. I like them many ways but my favorites are halved and steamed (they don't need water per se, but should go in wet) with a little butter and cardamom seeds in the microwave, mw'd and then roasted--they'll be creamy inside--or roasted with garlic and tossed in red wine vinegar and olive oil and finished with toasted breadcrumbs.

Ridiculous tool.

Brussel sprouts and I have a fraught relationship. They're cabbages so ugh. And most of my life I have been served them canned or frozen.

But, fresh ones, halved and sauteed, are good. Sprouts slaw is good.

I think I like the French style with chestnuts.

Also steamed, served with butter and toasted almonds.

I thought you were going to post this as the best kitchen tool for Brussels Sprouts.....

[Jenise]

LOL, Bill.

I can eat brussels sprouts but only by adding significant amounts of bacon. Come to think of it, that makes almost anything palatable....

[Jenise]

You're such a carnivore!

You bet! Hard core carnivore, because being vegetarian is a missed steak!