Sure, most poo-poo the idea of brussels sprouts. In fact, when you even so much as mention them to most (including my beloved mother) images of soggy childhood greens come to mind. Luckily for you, I happen to be one of the tri-state area’s most enthusiastic fans of the brussels sprout. It will be my dying wish that the brussels sprout’s bad rep be reversed.

Never late to the party, Wikipedia has debunked this mystery for us in four sassy sentences:

Whatever cooking method is employed, care must be taken not to overcook. Overcooking releases the sulphur smelling glucosinolate, sinigrin. This is the reason many people profess to dislike Brussels sprouts; only ever having tried them overcooked with the accompanying sulfuric taste and smell. Generally 6-7 minutes boiled or steamed is enough to cook, without overcooking and releasing the sinigrin.

The siningrin! Of course! I knew there had to be a culprit. Surely these delightful little buds of sauteed (and oft-roasted) delicious could not be out with a malicious endeavor. I picked up a package of brussels last night on my way home and tonight they will be on my plate. I’m having visions of slicing, steaming and then sauteeing them into my tummy. I will take photos and show you all how simple it really is to enjoy the sprout.

Until then my little turnip blossoms, xxoo.