They're amazingly hardy. Just get them vacuum sealed and frozen, then they reconstitute very well on the grill or in a saute pan. Because they realy don't release their sugars until cooked, so there's nothing lost as they 'hibernate' in the freezer.

Browned and crisped bacon. Set aside.
Toss halved sprouts in bacon grease with diced garlic and grill.
Return to pan, toss with crumbled bacon and deglaze with balsamic.
Cover to steam about 5 minutes 'til crisped on edges and darkened.

You'll need one of these to grill over flame, or you can oven bake, convection bake, or even pan fry if you have REALLY good non-stick, because the sugars coming out of the sprouts will try HARD to stick to the pan.


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Does it come in a bag, and why not just throw it in a pan with some butter and season?
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I put them in bags when I get them from the market.

I have a vacuum sealer. It has a little heating element that seals the bag after it takes all the air out around the food with the vacuum.



Put them in fresh.

I don't cook them in the bags, because they're DELICIOUS charred. You need to get a little oil or grease on them and put them to fire. It brings out the sugars and softens them up



[professional photo, not mine this time]
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So I'm guessing this shit doesn't come in a can? :-)


Kidding, that seams like a lot of work for a side dish.
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I grill a lot of veggies while they're fresh. Corn on the cob, zucchini, yellow squash, Brussels sprouts, peppers, onions, carrots and of course potatoes.

Not any harder than grilling meat, so long as you have the equipment.
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I grill a lot of veggies too.

I put parmesan cheese and butter together and coat corn with it. Then grill raw dog.

Serve with more cheese butter mix
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was going to do t-bones, chips, and veggies, but no one gets home till 8.

so im settling for macca's. just gives the steaks another 24 hours to marinate :-)
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Sausage, red onion, black olives, basil, and fresh mozzarella
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NICE! :-)

:-)
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I'm guessing that's not the thin and crispy pie you were going to do? and it looks good, you make me want to cook some pizza.
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Tonight went to Houlihan's in Herndon and had the Asian Chicken Chop Chop Salad.






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The edge is a little thick but the rest is thin. About 1/4". Not a cracker crust but definitely on the thin side. Really good pizza.
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Is that the dough recipe I sent you?
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Yep. Very good. Thanks!
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Cool. Love the flavor on that one.
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