CALLING ALL BRUSSELS SPROUTS HATERS
This recipe will make you a convert. We’d bet our dinner on it.
While scientists say your genes are the tastemaker when it comes to Brussels sprouts… we beg to differ.
No, we’re not scientists. But we, ourselves, are reformed baby cabbage haters.
Well, they’re not actually baby cabbages. But they’re related.
Chances are if you hate Brussels sprouts, it’s because, at some point in your life, you experienced PTTD…
…Post Traumatic Taste Disorder
…that revolting moment of bitter, gray mush in your mouth that you’ll never, ever forget.
But there’s hope. You can overcome PTTD.
And, you can become a bonafide Brussels sprouts LOVER. If you cook them right.
IT’S ALL IN THE TECHNIQUE
If you’ve tasted a bitter Brussels sprout, it almost certainly was overcooked. And, it was likely boiled or steamed, with no extra fats or flavors.
The result: a slimy, unpleasant bite.
This recipe combines high heat sautéing and covered stationery cooking.
You’ll get the perfect tender-firm doneness inside… and a delicious caramelized, semi-crispy exterior.
THE INGREDIENTS MATTER
The nutty sweetness of browned butter compliments the sprouts perfectly.
We go a step further in this recipe, adding a hint of fresh garlic and smoky bacon.
But if you’re a vegetarian, you can leave the bacon and drippings step out.
For a sweeter flavor profile, drizzle our easy Balsamic Glaze over the sprouts before serving.
We like to get stalks of sprouts if available, as they’re the freshest. You can substitute loose, fresh Brussels sprouts.
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