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Reply to "brussels sprouts question"
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[quote=Anonymous]One more vote for roasting, not steaming. The roasters here have it covered. I like to do it with shallots, bits of bacon, cloves of garlic, red chili flakes, and a little on the generous side with the olive oil. I also make sure none are too big--if they are, I halve or quarter them. For the ones that I leave whole, I make an "X" on the bottom with a sharp paring knife. I don't remember why. That's what the cookbook advised the first time I did them, a long time ago. [/quote]
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