I used to hate brussels sprouts. Now I love them. I think it's because brussels sprouts always had a bad rap and were, honestly, not cooked correctly.
We tried out Bon Appetit Magazine's Brussels Sprouts with Maple Syrup Recipe (October 2012, p. 113), and this recipe is a keeper.
I don't have a photo of this dish because I, well, overbrowned (charred?) the vegetable. Maybe I didn't use enough oil. In any case, next time, my tip would be to roast them and then toss them in the maple syrup, butter and herbs.
If you're not sure how to roast brussels sprouts, here is the procedure you can follow from Mark Bittman (without using the balsamic and garlic).
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