Berger & Wyse by Pascal Wyse and Joe Berger for November 28, 2012

Brussel sprouts have a really tough time except with us true gourmets.

I personally love brussel sprouts, especially when cooked in light butter.

I think they look so cute! And now that I’ve learned to roast them with oil and sea salt, I think they’re tasty.

Next support group meeting will be at my house… in the kitchen… (drool)

Awww, if you’re feeling sad come to my house. I’d LUV to have you for dinner . . . uhh . . . over . . . for dinner. Yeah, that’s it. Over for dinner.

When I lived in Alaska the Brussels Sprout was nicknamed Texas cabbage. If you have ever seen some of the cabbage grown in Alaska you would have insight into the rivaling oil men psyche. A bigger than thou thing.

Part of the mustard plant family.The More You know…

I feel ill….and these haven’t been put on to cook three months in advance..I prefer raw cauliflower.

Used to hate ’em until I had some roasted with olive oil and herbs… YUM!

Anything that acts as an excuse to eat garlic butter sauce is a good thing.

I’ve got to remember to put them on a pizza.