In my humble opinion, there's only one way we should all be eating Brussels sprouts and that's tossed in olive oil and roasted to oblivion — until the outside leaves are browned and crispy, and the nestled insides are steamy and tender. Cooked this way, no Brussels sprout stands a chance against me. Seriously, I could eat an entire sheet tray of 'em and still come back in search for more (and I know a few fellow Kitchn staffers who would agree).
And would you look at that...the people of Pinterest kinda sorta agree with me too, (with the addition of a few extra odds and ends in the mix, of course).
Via Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2iWjtBO
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