But that´s not the point right now.
Do you know what this is?
I don´t remember where I read it, but someone said all his life he thought Brussels Sprout was a person and he was wondering what bad things that person had done cause "everybody hates Brussels Sprout" - big LOL.
Just how on earth can one get that idea???
Finally it´s the time of the year again to enjoy this "fella"!
We´re no family so this makes two meals, right.
You know Ingo?
Right...
Somehow... those colors... (hope you´re not color-blind, otherwise to you we´re the most boring persons in that area (I had a team leader who could not see red/green)...
Well, here we go:
I looove Brussels Sprout btw.
In German it´s called "Rosenkohl" as the leaves look a bit like the ones of roses - and who hates roses, right?
Oh, poor Brussels, I ate you up with delight!
How about you? Love or hate?
6 comments:
I used to be "so-so" about Brussels sprouts until I tried a new recipe. Now I love Brussels sprouts.
Cut the little hard top, put them in oven sprinkled with some salt and olive oil or coconut oil and let them cook at 170C for about 20 to 30 minutes.
The outside leaves are crispy as chips and they taste delicious. Just had them on Friday actually.
I like the German name.
Oh, that sounds yummy!
So sad Ingo cannot have anything with hot olive oil! Guess I´ll have to fight my fear from burning myself with the oven...
I have to admit, though, I´m a tad surprised you get Brussels Sprout in Perth at all!
Like the Brussels Sprout story. :-)
We love Brussels Sprouts in our house ... in fact enjoyed some earlier today with Roast Chicken!
Definitely yum!
All the best Jan
Revrunner any idea where it came from?
Jan, that is a fun coincidence - how do you do Roast Chicken?
I only know Beer Can Chicken (and an oven and a hubby is involved).
This is a good Roast Chicken recipe suggestion
https://www.bbcgoodfood.com/recipes/5930/classic-roast-chicken-and-gravy
All the best Jan
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