My love is not just a matter of convenience, oh no. I love their brightly-colored green globe beauty, their sometimes-spicy natural goodness, and their versatility in seasonal meals.
For our pre-flight lunch I decided to whip up a spicy and sweet Brussels sprouts side dish to eat with leftover meatballs.
I started with this bowl of beautiful Brussels.
I cut each in half, removing the tough bottom and cleaning off the outer leaves.
The recipe calls for just a few simple ingredients: some sort of oil (I used chili oil.), sriracha, and real maple syrup from my friend’s family farm in the Berkshires.
I simply put the cut Brussels sprouts flat side down in a pan very lightly coated with chili oil and let them cook on high for 4 minutes until they were really sizzling. Then I added about 2 teaspoons of sriracha, stirred everything together, and lowered the heat. At the very end, I drizzled on a tiny bit of maple syrup, tossing the Brussels sprouts again to make sure they were all coated. I prefer them to be cooked for just a short time, but it is certainly up to you how long you want to cook them!
Sooooo delicious! Brussels sprouts like spicy candy could turn anyone into a believer!
What is your favorite vegetable?
I am very excited to be in San Francisco for the Foodbuzz Festival. Today’s agenda includes a trip to Santa Cruz and a tasting at Bonny Doon Vineyards. Bonny Doon will be pouring wine at the Foodbuzz Festival as well. They make some fantastic wine! Have a great day everyone!