They’re caramelly and nutty, leafy and rich. If you’ve been reading this blog for long, you won’t be surprised to know that I got the recipe from the Gourmet Cookbook (“Pan-Browned Brussels Sprouts,” page 526. But virtually the same recipe is also online here.). We made them last night from last week’s Local Box brussels sprouts. My only regret is that we forgot to take a picture!
What’s your favorite way to eat brussels sprouts?