Why do we boil foods? Veggies in particular have often been subjected to this horrible cooking technique for decades. Most vegetables not only lack any color but grey when boiled but also leave their flavor in the water.
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Enter the solution to even brussel sprouts, yes brussel sprouts, roasting. The king of all things oven related is the dry heat cooking marvel. Vegetables lightly coated in oil will develop as much flavor as possible as they roast in the oven.
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I bring to you the recipe that will change the way you view brussels for ever.
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3 cups brussel sprouts (halved length-wise)
3 table spoons canola oil
1 teaspoon fresh thyme minced
1/2 cup crumbled feta cheese
salt and pepper to taste
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preheat oven to 400 degrees
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After cutting the brussel sprouts in half toss them in a bowl with the oil. Add the fresh thyme and salt and pepper and mix. Place the brussel sprouts on a baking sheet and roast for 20 minutes or until the brussel sprouts are fork tender. (meaning they can be pierced with a fork with little resistance and the fork easily pulls away) Keep the feta cheese for the next step.
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Remove the brussel sprouts from the oven and toss in a bowl with the feta cheese. Taste the brussel sprouts to see if they need more salt and pepper.
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I boil my vegetables in salted water and never to the point of being grey or flavorless. I like the taste of vegetables to be pure and unadulterated. One could conclude from your "my way is better than your way" concept is that you don't even like vegetables and have to disguise the taste with herbs and cheese. To my palate, that is objectionable. To each their own... whatever floats your boat.
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