Surprise, you like brussels sprouts!
Tonight I returned from a work trip to San Diego to find that the lights in our kitchen had burned out. Or, dimmed out? Something like that, I’m not very handy. So, I prepared dinner in our very dimly-lit galley kitchen. I decided to make the Herb Scalloped Potatoes and Cornmeal Marsala Roasted Brussels Sprouts (from Veganomicon) with a side of lightly pan-fried tofu–we have a ton of potatoes I purchased from Costco and then I kinda went out on a limb and bought the brussels last weekend. The tofu I made for the protein since I didn’t think 3tbs of chickpea flour in the brussels was going to satisfy my toddler.
I actually hate brussels sprouts. I used to hate all cabbage as a kid actually, but lately I’ve been warming up to cabbage in both raw and cooked forms, so I thought I’d give these little guys another try. And, they’re undeniably cute, aren’t they?
Without seeing the meal with the lights on, I didn’t notice until I put it all on the dining table how ….yellow everything was. Golden potatoes, browned tofu, and cornmeal-encrusted greens. Honestly–the potatoes were kinda boring, the tofu was nothing special, but the brussels…man, they were good! The brussels were gone so fast I didn’t even get a chance to take a picture! The cornmeal texture was really fun, and the garam marsala took the edge off the cabbagey smell.
So in lieu of the brussels, I leave you with a picture of the potatoes. They were pretty, but mediocre? Next time I’ll just add more butter.
More brussels sprouts recipes to try: