Brussels Sprouts Recipes

Many people don't like Brussels Sprouts, but these two recipes usually turn B. Sprouts haters into B. Sprouts lovers. I found this one for Roasted Brussels Sprouts on NPR. It is now my standard B. Sprouts dish.

http://www.npr.org/templates/story/story.php?storyId=5021678



And here is one from a 1992 Gourmet Magazine. Nice for a holiday salad.

Marinated Brussels Sprouts

Recipe By : Laurie Colwin Gourmet Mag. Dec. 1992
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brussel sprouts
3/4 cup olive oil
3/4 cup lemon juice
1 teaspoon celery salt
1 clove garlic -- crushed
cayenne -- to taste
Angostura bitters

Slice the Brussels sprouts in half and steam them until tender. Then
mix up any marinade you want. For 1 pound of sprouts I use 3/4 cup olive
oil, 3/4 cup lemon juice, cayenne to tase, celery salt, a crushed clove of
garlic, and a dash of Angostura bitters. But the variations on the
seasoning are endless: a spike of ground cloves, a sprinkle of
Worcestershire or Pickapeppa sauce, or balsamic or garlic vinegar. I
cover the sprouts with the dressing while they are still warm, then store
them in the fridge overnight or all day and serve them with arugula at
room temperature. A few toasted walnuts scattered around add a festive
touch.