What do they taste like. I tried kale and hated it. Do not like spinach..

We think of them as little cabbages.

Who cooked your kale and spinach for you? If they were improperly cooked, that would explain your disgust...

I highly suggest a good basic cookbook, like the Joy of Cooking or Better Home and Gardens for basic veggie techniques.

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine," available where ever books are sold.

www.thelowcarbcook.com

"My purpose is that they may be encouraged in heart." Colossians 2:2

Don't worry, they taste NOTHING like kale or spinach! As Sharron says, they are much more on the order of cabbage, only sweeter when cooked. *WARNING* do NOT overcook them. When cooked properly, they are delicious. When overcooked, even just a little, they are a bitter, nasty mess. They cook up really well in the microwave (like most fresh veggies do). If you like "dressed" vegetables, try them with some bacon and pine nuts...mmmm!

Aderyn

The ONLY way I can get my DH to touch Brussels sprouts is if I oven-roast them!

I wash them, trim off the stem end and any loose leaves, cut them in half from top through the stem, put into a microwave-safe casserole with about 2 tablespoons of water, and MW on high til they are BARELY tender.

Then I drain them well, toss in some olive oil and a little garlic salt, and spread in a single layer on a large rimmed baking sheet. Into a 400* preheated oven until they are JUST starting to brown, then I turn them over and cook a few more minutes.

They are so sweet this way! Oven roasting brings out the natural sweetness in veggies. We also do string beans, red and green bell peppers, eggplant, LOTS of veggies this way.

HTH!

Char

Don't squat with yer spurs on!

oooooh Char, you're making me hungry. I LOVE brussel sprouts. The best ones are the fresh ones in the produce section. Sometimes you can get them right off the stalk. I have grown them here in in Illinois and leave them out there until just before Thanksgiving. When they go through a couple of frosts, they sweeten up. mmm mmm good. Ooh lala Mon petit choux (French for my little cabbage.)

Barb
Atkins-3/14/03
174/146/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

Is it ok to steam them. I like other veggie's steamed..

Absolutely!!!!! I LOVE them steamed too with LOTS of butter, salt and pepper.
Cooking time varies depending on whether they are frozen, or fresh. I usually use fresh and take them off the heat when they turn Bright green. The frozen ones don't get bright green so you have to watch them. Usually about 15 mins does it.
Barb
Atkins-3/14/03
174/146/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER

I love them, too, Barb; they are probably my favorite vegetable. I usually use fresh, also; they are so much better than frozen, it's almost like they're a different veggie. Boy does that oven roasting idea sound good! I will definitely be trying that.

Aderyn

Yeah, I like them too.

Get a bag of the frozen BABY brussel sprouts. They are smaller and more tender than the big ones. Simmer or boil them, then drain and slather with lots of butter.

They do taste a little sweet.

**************
"Sometimes I think you have to march right in and demand your rights, even if you don't know what your rights are, or who the person is you're talking to. Then on the way out, slam the door."

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> Mon petit choux <HR></BLOCKQUOTE>

I've been accused of that!

I love them, especially roasted, as Charski describes! And I've found that you can get almost the same result if you start them on the stove in a heavy bottomed pan with some butter (& salt & pepper) and a bit of water and cook them until the water is absorbed ... then go a few minutes more. They start to get golden and carmelize - very much like roasting. Mmmmm!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

I do smething very similar to what maggie describes, except I fry bacon until crisp and start the saute in the bacon fat (remove bacon before adding liquid). If the sprouts aren't tasting too sweet I add a touch of splenda and some apple cider vinegar or red wine vinegar. sometimes i saute an onion with the bacon. add the bacon, crumbled for the last minute. In other words think german potato salad made with Brussels sprouts.



Rob
310/238.5/180
Me, a skeptic? I trust you have proof

One tequila, two tequila,
three tequila, floor

Hey Rob, That's how I kinda do green beans, but no vinegar. I'll have to try that!!! Sounds scrumptious!!!!

, Maggie

Barb
Atkins-3/14/03
174/146/135 5'2"
"A little knowledge is a dangerous thing."
Knowledge is POWER