I cannot for the life of me figure out why brussel sprouts get a bad rap. The best explanation I can figure is that people just don’t know how to prepare them. When you think about it, they’re really just tiny cabbages. Yet you don’t hear too many people declaring war on cabbage, right? They’re really quite a mild flavor actually, which in my book means that you can cook them with just about anything!
Bacon and brussel sprouts are a classic pairing (bacon pairs well with everything), but usually the brussel sprouts are roasted. I adore brussel sprouts roasted, or any vegetable for that matter. But sometimes I’m in the mood for a preparation that’s a bit fresher- a bit crisper! Since I don’t particularly care to pop a whole, raw brussel sprout in my mouth, just using the leaves is a great option! In this recipe, I blanch the leaves until they reach that bright green and vibrant color! They don’t cook completely, but just enough to take off a bit of the bite and still retain the slightest crunch!
For many, brussel sprouts are one of those side dishes that are omnipresent on their holiday tablescapes, but they’re kind of like the pink elephant on the table. Everyone knows they’re there, but nobody wants to partake of them! If that’s where you find yourself turkey day after turkey day, I encourage you to try this preparation instead! It’s quite the twist on the classic sprout! The flavors are there, except they’re enhanced and spun into a Happy Healthnutified version! Enjoy!
What’s your favorite way to eat brussel sprouts?
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