I can imagine some of you shaking your heads and thinking about skipping this recipe already, but hear me out! Brussels Sprouts are not the villains of the vegetable world that they’ve somehow come to be seen as. When I was growing up, my mother made them pretty much exactly the way this recipe describes and my brother and I loved them!
So forget the things you think you know about Brussels Sprouts. Let’s start with a clean slate and address some of the more common complaints – they smell weird as they cook, they have a bitter taste, and the texture seems to bother people in general, with some people disliking the outer leaves and some people hating the core of the sprout because it can be a little mushy. But really, all of those things can be improved with the right cooking method.
Recipe is courtesy of Jaqatac and allrecipes.com
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: The sprouts are done when the outer leaves are browned and a tiny bit blackened.