I honestly hate I mean..dislike..brussel sprouts.
My family had a garden was I was young and we had them fresh and steamed quite often. My memory of them was holding my nose and gagging while trying to swallow the disgusting balls of yuck..
Fast forward to when I am an adult.
I have not tried the little buggers since forever.
I was brave (had to be) , and after following and photographing the recipe, I tasted them. (They are so pretty! I was hoping my palate had changed)
No, I have not overcome my dislike of them completely but if you ask my neighbors, who I shared them with, “They are delicious!”
I am sure you and your Holiday guests will enjoy them!
(if you like brussel sprouts)
“Brown butter makes everything better.
Here, it joins forces with sweet toasted pecans to heighten
the nutty flavor of Brussels sprouts and balance their bitterness.Serves 4
1 pound Brussels sprouts
salt for the cooking water
3 tablespoons unsalted butter
4 ounces pecans, chopped
salt and ground black pepper to taste
Trim sprouts and cut an X in the bottom of each one with a paring knife. Boil them in salted
water until tender, about 8 minutes, then drain. Melt butter in a sauté pan over medium heat
and gently cook until it begins to turn light brown. Add pecans and toss to coat them with
butter, cooking for a few minutes until lightly browned and fragrant. Add the Brussels. Season with salt and pepper.”
More in the Edible Grande Traverse Magazine Holiday Issue
