I think Brussels sprouts must be the most maligned vegetable because all I see are recipes that promise to turn their haters into fans. Granted there are good and bad ways to prepare these little cabbages but even the best way still leaves you with... well... Brussels sprouts. I happen to like them and have since I was very young but they do need to be prepared correctly in order to taste good. Undercook or overcook and you get an unpleasant bitter taste which is what, I think, most non-likers have against them. The overcooking places them in the "lunch lady" group of foods that were boiled to death by school cafeteria workers. Asparagus was a frequent victim as well.
Cooking Stoned blog not only gives the recipe but a wonderful video tutorial on how to core the sprouts and I highly recommend watching it if you're going to tackle this. I used his method and idea but changed the filling to suit my preferences. They were tasty and fun and I can see making them again for company. Enjoy!
(Adapted from Cooking Stoned)
15 Large Brussels sprouts
1 Tablespoon olive oil
1 Clove garlic, minced
4 oz. Goat cheese
1 Teaspoon lemon juice
2 oz. Milk, buttermilk or half & half
2 Tablespoons fresh chives, chopped
1/4 Cup Panko breadcrumbs
1/4 Cup Parmesan cheese, grated
Salt & pepper to taste