” We kids feared many things in those days- werewolves, dentists, North Koreans, Sunday School-but they all paled in comparison with Brussel sprouts.” Dave Barry, American author and columnist
We love brussel sprouts in our household and always look for new ways to enjoy them. Some of us(ahem) are recent converts to the now trendy cruciferous veggie, but others have loved them forever. We all agree we like them best roasted, to get those great caramelized crispy bits. Fellow blogger Chef Juliana brought in the New Year with this interesting recipe tossing the sprouts in honey and grainy mustard with walnuts after roasting them in a hot oven. My version subs whole hazelnuts and a finishing drizzle of balsamic and more honey for a dynamic sweet and sour finish. Fantastic! A recipe sure to convert any sprout haters to the other side. But you might not want to!
French Gardener Dishes 