DISCLAIMER FOR BRUSSELS SPROUTS HATERS:

DO NOT EAT MY BRUSSELS SPROUTS IF YOU HAVE NOTHING GOOD TO SAY ABOUT THEM.

SIMPLY DO NOT EAT THEM.  

BE KIND TO BRUSSELS SPROUTS.

THEY ARE A FRIEND TO YOUR BRAIN AND ONE OF HEALTHIEST AND MOST AVOIDED EDIBLES ON THE PLANET.

THEY ARE HIGH IN NUTRIENTS AND A KNOWN CANCER FIGHTING FOOD. 

YES, YOU CAN ACTUALLY EAT BRUSSELS SPROUTS. 

TRY MINE BEFORE YOU SPEW VITRIOL ALL OVER MY BLOG ABOUT HOW MUCH YOU HATE THEM. 

GO GREEN WITH THESE GREENS. 

GIVE B S A CHANCE.

JC's Recipe for B S  (company style)

(small recipe for beginners - serves 4)

1/2 pound of fresh small brussels sprouts  (The smaller they are, the more tender and less bitter they are.   A produce guy told me that)

1/2 stick of salted real butter  ("It's better with butter ."  I heard that on a butter commercial.  And, it's far better than the chemical, synthetic, plastic fake stuff.  Believe me)

1/2 cup of white wine  (if you don't drink wine, stop right here.  You should't be eating these then.  You'll need the wine) 

* 1 Bottle California Chardonnay  ("Frank's Family 2008 Chardonnay," if you can find it. Otherwise, another 2006 - 2008 Chardonnay over $15.00 will suffice.  "Frank's" is a mere splurge of $32.00 bucks.  Do not put this in the recipe.  Pour yourself a glass during the preparation, while you are eating and after.  You'll thank me.  If you don't like the brussel sprouts, you'll forget I gave you this recipe after you finish the wine!) 

2 tablespoons of fresh chopped basil leaves  (home grown best, or Trader Joe's has great basil.  Or any fresh basil in a pinch)

1 clove fresh minced garlic  (absolutely NO garlic salt!)

1 and 1/2 cups of fresh grated Parmesan  cheese or combine equal parts of grated Parmesan, Swiss and Gruyere  (for a richer flavor, better disguising the bitterness of the BS)

NOTE:  Reserve 1/2 cup to sprinkle over top of hot BS when done)

Salt and pepper to taste  (I never use the salt because the butter is salted and because salt is classified as poison.  You can live without it.  Go with finely ground cracked pepper.  All you want.

IMPORTANT PART:  TO PREPARE THE BS BEFORE COOKING, WASH, AND PEEL OFF ALL OUTER LAYERS OF THE LEAVES.  CUT THE END OF THE SPROUT.  THE FLAT WHITE END.  THEN CUT THE BS IN HALF, TOP TO BOTTOM, NOT THROUGH THE MIDDLE.  YOU'LL GET IT. 

PUT THE PREPARED BS IN A SAUCE PAN OF 3-4 CUPS OF BOILING WATER.  BRING TO 2ND BOIL THEN TURN DOWN HEAT AND SIMMER COVERED FOR ABOUT 10 MINUTES OR UNTIL TENDER WHEN PIERCED WITH A FORK.  DRAIN WELL AND RETURN TO PAN.

OVER LOW TO MEDIUM HEAT, COMBINE THE BS WITH ALL ABOVE INGREDIENTS, TOSSING GENTLY TILL COMBINED.  GOOD IDEA TO MELT THE BUTTER IN THE PAN FIRST, BEFORE ADDING OTHER INGREDIENTS.

SERVE IMMEDIATELY WITH REMAINING CHEESE ON TOP AND MORE CHARDONNAY (to wash it down)

PORK LOIN ROAST WITH ROASTED POTATOES (I like to mix sweet potatoes with Idaho potatoes as the sweetness goes well with the tart flavor of the sprouts), GOES VERY WELL WITH THESE LITTLE BUGGERS AND THE ABOVE MENTIONED WINE. 

I kid you not (!), these are really very good.  Two out of 3 of my kids loves them.  The other one is a finicky eater.  Can't trust her.

No BS, these are worth a try!  And for the love of Moses, do not forget the wine! 

If you are a non-drinker, I strongly urge you to pass on this recipe.  

The wine makes it! 

ONE MORE DISCLAIMER:  Many believe that the wine is cooked off, therefore, a non-drinker (maybe a loose one) can partake of its flavors.  

Truth is, the wine goes in at the end to be heated briefly, so you might want to take a pass. 

I am open to all comments to this recipe as long as you are nice to me after.   

Images of brussels sprouts found on 101Cookbooks.com.