I'm not a fan of brussel sprouts or I should say that wasn't until this meal. The trick is to not overcook them and to saute them with vinegar and fresh lemon. Plus, they paired nicely with fresh Italian sausages from the farmer's market.
Disclaimer: Dad was already a fan of the brussel sprout.
Thanks for coming to visit!
Drizzled with olve oil and a lil salt & pepa, brussels sprouts rock! Plus if you get them on the stalk, you have the added bonus of having something in your kitchen which looks like it came out of outer space... or could be used as a medieval weapon!
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