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November 01, 2013


Mmmmmm.....brussel sprouts! I only recently realized the dreaded sprout, the icky tiny cabbage, genesis of endless faces, gagging sounds, and dying demonstrations on the floor when I was a child - are actually pretty yummy!

Maybe it's the fact that we don't boil them into submission anymore, or that they get to us while they are still fresh.

My favorite way to make them is to roast them in the oven, add some mushrooms, garlic cloves, potato or squash cubes if you like, sprinkle the whole thing with salt and rosemary, olive oil, and a bit of basalmic vinegar, maybe toss once mid-way through. Finish with a bit more basalmic (I like white) and or some white truffle oil if you are really fancy. Delicious!

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