Garlic brussel sprouts

Last month, I convinced Kris that he didn't hate brussel sprouts. We had been receiving them with our weekly box of organic vegetables, so I figured I'd better figure out how to fix them so that both of us like them.

I pulled out my newly purchased "How to Cook Everything Vegetarian" cookbook, and flipped through to the brussel sprouts section. There were several recipes. I chose the "braise and glaze" one, because anything completely covered in butter is inherently delicious. I've since adjusted the recipe, using vegetable stock and white wine to do the glazing, but the brussel sprouts were still delicious even without the full fat flavoring.

We've made the recipe numerous times, and have enjoyed the sprouts each time.

Since we have been enjoying them so much, I put a large number of them in my Whole Foods lunch box today. I had seen two varieties at the end of the hot-food bar at the nearby Whole Foods, and was quite excited to try them.

I could not have been more wrong.

The brussels sprouts were so uncooked they were closer to raw than cooked. They crunched when I bit down instead of melting the way the braised and glazed sprouts do. Worse, they were so overwhelmingly garlicky I thought I might have been eating a clove of garlic.

I didn't manage to eat them all, though I tried.

From now on, I think I'll be wary of any stranger brussel sprouts.