Unfortunately, the stronger color veggies have the most nutrition, and they're the ones that taste the most bitter to me.

Roasting really helps with that. It makes them sweeter, I assume because they caramelize somewhat. Even Brussels sprouts are good when roasted (better still -- roasted and then topped with bacon crumbles!).

But yeah, I avoid bitter foods like the plague, which is why I tinker with roasting and/or covering them in cheese.

we tried roasting brussel sprouts last Christmas. We did not find them to be really any better I'm afraid.

My mom has a recipe for roasted Brussels sprouts that involves fig jam, for real. It's not bad, but I'm not a huge fan of mixing savory and sweet. Everyone at Thanksgiving loved it, though.

Slice in half. Cook them in a pan with a bit of butter and/or olive oil + salt. Toss while cooking, stop when they are just cooked and the bottoms are lightly browned. Do not cook until squishy.

Only way to go.

Only way to go.

Plus baaaaaaacon.

t edit Dang, now I want Brussels sprouts, and I have none.

My brussels sprouts recipe invilved bacon, butter and a swish of heavy cream. Delicious!

So, Tep: my 71 tabs are a lot of Cap fic I intend to read, a buttload of fail-fandomanon threads, historic research info re: houses my husband's grandmother lived in as a kid, expat threads on Macau for fic research purposes, Facebook, here, and right now, that's about it.

I only let mobile routinely add up like this. It has been months since I had fewer than 60 tabs on there.

So, Tep: my 71 tabs

Definitely external memory, then.

Slice in half. Cook them in a pan with a bit of butter and/or olive oil + salt. Toss while cooking, stop when they are just cooked and the bottoms are lightly browned. Do not cook until squishy.

I saw this done the other day with pancetta and then tossed in a balsamic reduction, and I really want to try it.

Balsamic vinegar is yummy.