I find brussel sprouts have always been a deal breaker. You either love them, like myself, or you loath them.
I can understand why people would hate them. If not cooked well, they are grey, smelly, mushy and have a horrid taste. Reminds me of really bad RSL food.
I find if you cook them this way in a little cream, it sort of mellows the flavour. You can also add pancetta, or bacon for a smoky salty flavour. But I really love them and I prefer not to add too much more flavour to them. One of my favourite ways of eating them is simply steamed with a little olive oil and lemon. But I tried this pasta, that I found and adapted from patent and the pantry and thought it was fantastic! I had to share the recipe.
8-10 brussel sprouts shredded
1 large garlic minced
1 small brown onion shredded
1 heaped teaspoon seeded mustard
1-2 teaspoons beef stock powder, I always use Massel as it is vegetarian
splash white wine
1/4 cup cream
1-2 tablespoons toasted pine nuts
parsley few stalks chopped roughly
1/2 lemon zest
goats cheese to taste
salt and pepper
saute the onion and garlic in a little olive oil. Add the stock powder, mustard, cream and the wine. Throw in the brussel sprouts and toss for a few minutes. Then toss it through cooked pasta, serve with the pine nuts, parsley, lemon zest and feta.
Sorry lighting is very bad in these pics. It has been so dark and gloomy that I couldn't capture the vivid colour of the sprouts. These pics don't do the pasta any justice...