The vegetables that I never ate as a child, such as cauliflower, kale, beets, chard oh my god chard, and brussels sprouts, are some of the most fantasmical delights my mouth has ever known in my young adulthood.
I didn’t even know what brussels sprouts were until I’d seen this Swedish Chef episode, and even then I had no clue what they looked like:
I know what brussels sprouts are now. And how to cook them. Hint: butter.
And don’t worry about the broccoli. I love it now. But peas…I still kind of hate. How do you even eat peas? They’re just a waste of time and mouth space.
Oh yeah, and baby corn. Gross. And canned. At least brussels sprouts are like baby cabbages. But I hate cabbage. Even with butter.
Caramelized Brussels Sprouts.
10 or so brussels sprouts, halved
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1 teaspoon unsalted butter
1/2 teaspoon honey
Heat the butter and fennel on a skillet until the seeds just start to sizzle. Add the brussels sprouts and salt and sauté until just beginning to brown. Squirt the honey and cook until deep brown.
Serves 1-2 Veggie Monsters.