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[amanda_mary]

This is going to sound completely whack-a-doo to folks whose thought processes aren't as rigid as mine (read: most of the population, probably), but I've had two epiphanies in the kitchen recently, in the the form of a roasting pan (if you follow that hyperlink -- oh my god! I hope mine didn't cost $199! I received it as a gift a while back) and a

Comments

[renface]

Kudos to you and your cooking experiments!

My brother-in-law makes the best roasted brussel sprouts. Like, I didn't eat brussel sprouts until I tried those. They are made in a roasting pan. If you're interested, I will send you the recipe.

[amanda_mary]

Definitely interested! I'm not a big fan of brussel sprouts, either, but the roasting will probably win me over :-)

amanda dot schumacher at gmail dot com

Thanks!

[renface]

Sorry I haven't emailed you yet. I have to find the recipe. It is somewhere in my kitchen! :-p

[amanda_mary]

Oh, no problem. I think I can postpone my "learning to love brussels sprouts" lesson a bit longer ;-)

[jenefur]

also, grating veggies is a great way to trick Stuart into eating them. Fine grated carrot and zucchini blends so well into spaghetti sauce!

And roasting- I didn't realize roasting existed outside of the meat realm until a few months ago, either! You can roast ANYTHING. My personal favorite is roasted chunks of sweet potato, yam, beet, apple, squash and potato seasoned with a little salt, some Chinese 5 spice, and a teeny bit of honey. Soooo good.

And Brussel sprouts: if you're trying to start loving them, start with the big ones. The smaller the sprout, the stronger the Brussel-y flavor. The small ones are more tender, but the big ones are more palatable. You'll adjust over time :)