Can I hear it for the oft-maligned Brussels Sprout? To the left… to the right… let me hear you say, “Aw yeah!”
Seriously. For some reason, even back when I hated all vegetables, I loved Brussels Sprouts. My mom boiled them and covered them in a Dijon mustard sauce, which did it for me growing up. Nowadays, I halve roast them in the toaster oven for about 15 minutes covered with a little olive oil and sea salt, and then I add some pressed garlic about five minutes from the end. So, so good. (Thanks, Isa!)
Yay Brussels Sprouts!
Posted in Food and Beverage