Little green monsters.

Why do brussels sprouts have such a bad reputation?  Those poor little green monsters of a vegetable are always being put at the end of phrases like "Oh, no, Mom!  I'll do anything, so long as I don't have to eat the...".  But you know what?  I think people who give brussels sprouts the short end of the stick have no idea what they are talking about.  I bet they haven't even tried them.  And there is nothing more annoying than someone who "doesn't like" something they haven't even tried.  But that is a different story for a different blog post.  Brussels sprouts are delicious.  They taste like a cousin of broccoli to me, but look so much cuter.  Which is precisely why I'm ranking them higher. 

Menu:
Roasted brussels sprouts, shallots and mushrooms over capellini (#71)

I had every intention of making homemade capellini, however, when I walked by the fresh stuff in the refridgerated section of the grocer, I couldn't pass it up.  Plus I was starving, and it cut the time I'd have to wait for dinner in half.  The brussels sprouts were tossed with olive oil, salt, pepper and two tablespoons of minced garlic.  Spread on a barking sheet, they roasted at 400 degrees for 20 minutes; I turned them a couple times throughout. 

While they were roasting, I sauteed the mushrooms and shallots, sliced thinly, in butter, salt, pepper and about 3/4 cup of brandy.  I added the brussels sprouts when they were ready to the pan, sauteed another 3 minutes or so, and poured it all over pasta. 

Those green little monsters were delicious. 

229 to go...