Last week we had Brussels sprouts as a side dish, coarsely chopped and pan-fried with olive oil, salt and pepper. They were delicious, but they left a horrid smell behind! A scented candle made it bearable until bedtime, and baking a batch of ginger cookies the next morning dispelled any traces that were left. Cooking cruciferous vegetables, like broccoli, cauliflower, cabbage, kale, and Brussels sprouts does tend to stink up the place, but there are several ways to avoid it. I could have roasted the veg on an outdoor grill, or opened a window while cooking indoors. I could have chosen a cooking method that took less time, like steaming or microwaving. I could have added a splash of vinegar to the pan as I cooked. I might have served my veg raw, cut in bite-size pieces with a dip, or chopped up in a salad or slaw. I’m saving this to remind myself, but I’ll probably forget. Again.
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