Easy Pan-seared Brussel Sprouts Recipe with Crispy Cheese (video)

[Warpy]

4. Raw cruicerous veggies are all bitter

some more than others. I've always considered raw broccoli on a crudité plate to be, well, crude. The flavor is a hell of a lot bettter if they're dunked in boiling water, then in ice water. That makes them bright green and sweet instead of bitter.

And so it goes for uncooked Brussels sprout innards. It's not gas, it's the raw bitterness inside that overcooked, slimy exterior and no amount of "baby cabbages, aren't they neat?" is going to get most kids to try more than one. Ever.

It was only during a lean period (I was skint, frankly) when I was presented a big baggie of them from a local gardener in return for some sewing that I made friends with them. I'd heard that cutting them up and baking them was decent, so that's what I did. During the last 10 minutes, I sprinkled them with hot red pepper flakes and minced garlic. Now those were damned good and I've discovered since then that I like them sauteed, steamed, broiled, boiled, or whatever as long as they're cut up and no, that stupid X in the stem end does not work.

But no, it has nothing to do with gas, except you'll fart after eating any cruciferous veg. Good old northern European fart food, I love it all.