Sprouts like a good frost is one of the few gardening mantras I remember growing up in the fifties.
My father must have said it.
Dad grew vegetables–mainly root vegetables in winter but sprouts as well–on their extraordinary rods.
Late autumn/winter is their season–time of the first frosts.
Woke this morning to a white out–not snow, but a heavy frost–brussels came to mind.
At this time of year my mother would add the traditional chestnuts or bacon to liven them up.
She didn’t overcook them either–one reason members of the cabbage family remain unpopular with some.
This is a simple alternative–adapted from the wonderful Leaves from our Tuscan Kitchen.
for 2/3
1lb brussel sprouts–outer layers removed and larger ones halved
2 tablespoons olive oil
2 tablespoons wholewheat breadcrumbs
2 tablespoons parmesan–grated
salt and pepper
- Steam the sprouts for about ten minutes–to soften them but taking care not overdo it.
- Remove from the heat.
- Heat the oil in a sauté pan and when it’s hot carefully transfer the sprouts to the pan.
- Sauté on a high heat until they show signs of browning.
- Add the cheese and breadcrumbs and stir fry for a couple of minutes–scraping the breadcrumb and cheese mix off the base of the pan (they become deliciously crunchy), while turning the sprouts.
Robin Ellis 
I came to appreciate Brussels sprouts late in life. Your version looks delicious. I sometimes
toss the raw sprouts with some coarsely chopped onion and a little olive oil, put it all on a baking sheet, and roast them in a moderately hot oven until the edges of the sprouts turn brown, as they do when you sauté them . After that, a little balsamic vinegar has been my practice, but your crumbs and cheese sound very satisfying.
That sounds good too.
My mother always overcooked them. You’ve inspired me to try them again- partly because I think they look like cute mini-cabbages. Thanks!
Great idea. I am going to try these tonight here in frosty East Tennessee.
I love sprouts, but I think your toasted cheesy crumbs would be enough to convert any avowed sprout hater!
Yummy! I love sprouts 🙂
This sounds really good; I’ll try it! Marie (my wife) makes hers with bacon — which I think might be an interesting addition to this. Everything with bacon is better, no? (Alternate approach: use small bits of ham, which would be less fatty but still tasty.)
Robin spouts and I have a long running battle from childhood we agreed a truce in my teenage years which I have held to,but your way may just make me brake my ban.
Both my children love Brussels but they have never had them like this, and I am betting they will love this recipe.
And I think because they are like little cabbages they are especially good for you.
Another delicious idea. I usually add a grating of nutmeg to my sprouts – and a small knob of butter.
Someone where I have been helping out this week kept singing, ‘Twelve days to to Christmas; not enough time to do your Christmas Shopping!’ this morning. It was very catchy. I found out that you had sung it in some musical you starred in. Do tell us about it, please.
I think it must have been in She Loves Me–a charming work written by the authors of Fiddler on the Roof.
The BBC did it in 1978.
Robin……I can’t seem to print up your recipes. What’s the problem? How can we make the good stuff if we can’t have a recipe to look at? Maybe this is just my mistake. Please respond. Lyn in New Jersey, a regular viewer.