BRUSSELS SPROUTS (YES: BRUSSELS WITH AN ‘S’)!

sprouts!Of all the things that truly drive us apart, noting divides quite like Brussels Sprouts.

You either like them, or you don’t. And if you don’t, chances are it’s because someone who loves you doesn’t know how to cook.

Because when they’re overcooked, these little Lilliputian cabbage heads turn soggy, ugly and bitter.

But we love you. Plus, we know what we’re doing. That’s why we pan fry these little greenies in butter, searing them until they’re perfectly pliant, but nonetheless firm.

And how do you best that? Easy: garlic, because garlic makes everything better, especially roasted garlic.

And some salt ‘n’ pepper, and a dash of crushed red chiles, and you’ve got a hot, little winter side to pair with your Pulled Pork Sandwich or your rack of Baby Back Lamb Ribs.

So eat your greens, child. They’re not just good for you, they’re really, really good for. And they’re vegetarian (!). And, because we love you (and because we know what we’re doing), they taste really, really good, too.

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