the latest sensation: brussel sprouts

26 Jan

We seriously eat brussel sprouts almost weekly, we just love them! Only fresh ones will do for us, and luckily a local grocery store has them frequently in stock. Perfectly shaped little bundles of joy, they are! Is it a little creepy that I now think of little baby heads whenever I look at them (Cabbage Patch Kids).

On tonight’s menu brussel sprouts sautéed in a wee bit of olive oil until they get a delicate little crust on them. Then we always use the tongs tediously turning them over onto the rounded side and cover. One must be careful not to over-cook, as they are best with a bit of crunch. We are also having Gardein Multigrain Tenders which I tossed with wing sauce.


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