The truth of the matter is, you can do all sorts of things to hide the hideous flavor of Brussel sprouts, and any endeavor to this end is certainly both great and noble, but remember that you have merely created a culinary disguise. The base element remains what it is. Here is where Newton's 2nd law will serve us well. I think Max's next project should be a small catapult powerful enough to hurl a single sprout from the dining room table out the the nearest window or kitchen door. It would be nice if the catapult were actually able to dip into the vegetable dish and grab the sprout, so the casual diner can enjoy the rest of their dinner. This would be a good Arduino project. It would make use of interior mapping, doors, windows, etc. After the catapult has done its work, one is left with a bowl full of bacon bits that they can gobble down.
I typically pan fry thinly slice brussel sprouts in coconut oil, then add some olive oil, balsamic vinegar, and salt at the end. I got this idea from my normal supplier, who recommended broiling thinly sliced brussel sprouts. Adding garlic sounds good.
We can get all kinds of funky cauliflowers around here at the farmer's markets; my family likes the yellow ones better than the "standard" white ones.
Finally, Jamon Serrano (air cured Spanish ham) is absolutely wonderful. For those who haven't had it, it's similar to proscuitto, but typically cut much thicker. In the US, you can also get American proscuitto, which is good for a ham, but no comparision to the real stuff from Italy or Spain.
We have a big food problem in the US, because the government tries to protect from good flavors (such as raw milk cheese -- and air cured hams were illegal until about 15 years ago), for our own good, of course.
@mhrackin "...the "rich folks" had sent ther lawns out for dry-cleaning!"
Reminds me of one I pulled on my friend's daughter when she was about 5 years old. We passed a power station with the big cooling towers and steam coming from them. I managed to convince her that this was the factory that made the clouds. Now 30 years later, my workmate and I were driving to Sydney past a similar power station. I told him of my deception and he later pulled it on his kids! Hopefully it will keep going for years......
@Garcis: Give it for granted! I use to cook it with ham (the curated Spanish ham, no the boiled one) and extra olive oil -- now my stomach is growling!
A friend emailed me with regard to Brussel Sprouts saying "They are my favorite vegatable -- I love to break them apart into little leaves and stir-fry them with walnuts and garlic." Now my stomach is growling!!!