The first time I ate Brussels sprouts I wanted to punch my mother in the face. Ok, I’m exaggerating a little. Well a lot because my mother is crazy so I would never even fix my mind to think about punching her in the face. I’m actually a little scared to publish this post because my mom is my number one follower. Love you Mom!
At any rate, the sentiment I am trying to get across is that I absolutely hated them. She described them as little baby cabbages and I loved cabbage so I just knew I’d love Brussels until I popped one in my mouth. I was filled with disappointment. They tasted nothing like cabbage.
As I got older, and of course more fancy, I rediscovered Brussels and actually fell in love with them. Partially because when you’re an adult you gain an appreciation for things you hated as a child. Mostly, because Brussels sprouts started trending like gluten free and vegan and I had to join the craze. No I am not that shallow, but sometimes I bandwagon hop. Sue me.
OK, let’s get into this recipe.
What you need:
Love you all! I really hope you enjoy this one.