Sautéed sprouts with pancetta & pine nuts.
Don’t these look fabulous? (click on image to enlarge) They were prepared by the lovely and talented Wandering Coyote as part of a sumptuous solstice feast. You can check out the entire dinner menu on Retorte , WC’s blog of culinery delights (warning: do not go there when hungry).
For those of you who (like Nog) would rather stick hot pins in your eyes than eat a sprout, knock yourselves out with these…
casa azahar 
The looks might be OK – but the taste… *yuk*
No sprouts for me, thank you.
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Yummm – on my way over to see if there is a recipe there – – –
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There’s not only a recipe but also instructions with photos, Archie. The caramelized onion & brie bread pudding also looks seriously yum.
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I’m not a sprout person either, dq, but I’ve promised to try this one if az makes it.
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Thanks for the shout-out, Az! Let’s hope we get a few converts out of this!
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This recipe is guaranteed to make a sprout-eater out of the very reticent:
Maple-Roasted Brussels Sprouts with Hazelnuts.
Bought my hazelnuts (filberts) this a.m. with my sprouts.
Seriously, this recipe has converted the masses!
Hugs to all! (And to all a good night!)
Lori
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Hate to say it, but nothing will convert someone who doesn’t like sprouts. It has nothing to do with how they are prepared but with enzymes in them that people either like or don’t.
There really is no halfway measure with the little green bastards. They are, of course, the devils vegetables.
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Sprouts and hazelnuts are a marriage made in heaven IMO.
We do ours – lightly steamed and then tossed into pan with butter and garlic, lime zest and juice, S&P – and chopped, toasted hazelnuts.
Great hot – but still good eaten while standing at the fridge door at midnight.
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Maple syrup goes with anything…. but sprouts??
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Yum! I lurve sprouts! Now, parsnips, that’s a different story entirely…
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I’m not sure about maple syrup with sprouts either, but the hazelnuts sound good.
Oh, and somebody had to go and mention parsnips! It is so sad for me that parsnips cannot be found in Sevilla … love them roasted. In fact, I don’t think I’ve ever met a vegetable I didn’t like.
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Roasted parsnips good. Boiled parsnips bad.
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Sprouts in butter tossed in breadcrumbs is one of my mother’s dishes, and a grand one it is too.
Why are people so much more inclined to boil sprouts to death than to do the same to any other vegetable?
TRiG.
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Beats me, TRiG. Don’t they traditionally put them on to boil in November?
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For the following year . . .
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