First, here's the recipe.
Ok, so, what's with the bad reputation of Brussels Sprouts? It's one of those "yuck foods" you see in children's stories. They're great. Like cabbage only sweeter and seemingly less sulfurous...although that only comes from overcooking anyway. Certainly more elegant-looking then cabbage. I've just had these for the 1st time in my life, seriously. I don't know how I made it to 35 without having these. Will be making them a lot now.
Any why boil them? This method has got to be much better.
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