If you
are a Brussels Sprouts fan
(isn't everyone? J), you will
love "Brussels Sprouts with Shallots & Dillweed" (page
360). This is a simple side dish that consists of just Brussels sprouts,
shallots, and dillweed, like the recipe would suggest, with a dash of salt and
pepper. What can you say about Brussels sprouts? It seems that people either like
them, or not, and it's hard to get the non-fans to the other side of the
ledger. I happen to love them, and found this particular preparation very
tasty. On an aside, the author says that the key to great-tasting Brussels sprouts
is to not overcook or undercook them. Maybe something to consider if you haven't acquired a taste for them yet.
Keeping it "McDougall Friendly"
checklist:
ü Omit the oil when sautéing the shallots;
instead, use a nonstick skillet and/or water, broth, or sherry as a sauté
liquid.
If you
are a 
I think they're right about not overcooking or undercooking them. That's the main thing that stood between me and Brussels sprouts all these years until I found out that you can roast them. Now I've become a fan ;)
ReplyDeleteHaven't tried them with dillweed and shallots yet but it does sound tasty!
Hi Ines! It's a shame Brussels Sprouts has such a bad reputation, but as you found out, the way they are cooked can make a huge difference! Glad you found a way to make them work. :-)
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