Most people I know turn their noses up at the sight of these and in all honesty I used to too. Well, no wonder when my experience as a young impressionable child was of a sulfurous mini cabbage head boiled to a watery death. Then I learned a wonderful way to cook these little mini cruciferous gems. Julienned and sauteed in butter. Yum – how could you go wrong with anything sauteed in butter with a dash of sea salt and black pepper. The brussels stay crisp, brown a bit and develop a nice nutty flavor. These days I like to guss it up a bit so tonight I sauteed the brussels up with an apple and finished it with a splash of fig balsamic. Sometimes I will add in a bit of curry powder but sweetie had a bit of an upset tummy so no strong spices tonight. Next time some crumbled bacon might have to make it’s way into the pan – well, at least my half.
Eat your Brussels Sprouts!
