food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
Brussel sprouts are apparently a brassica? I guess their niche is that most people think they're gross, but I like steaming them then roasting them with garlic, oil and a bit of soy sauce
steaming first is totally unnecessary imo i'd only steam if i thought they needed to be par cooked but they 10000% do not, they get tender enough with a good enough roast to get you good browning
just cut in half and then roast with oil and seasonings and stuff, maybe save soy sauce for finishing bc moisture = less temperature = less good maillard reactions, so just oil + dry seasonings to roast then wet stuff imo
best is deep fried tho
Ty for the advice