Tuesday, January 14, 2014

Brussel sprout obsession

I don't know where I get my obsession with brussel sprouts from considering my parents never made them. I especially love it when there are "fried" brussel sprout on a restaurant menu, usually meaning a mass of semi-fried green balls dressed with a delicious combination of tangy, salty, and spicy sauce.

For my at-home fix I just oven bake brussel sprout halves drizzled with olive oil, salt, and pepper. It really brings out the natural sweetness and nuttiness of this vegetable.