Both vegetables retain a very slight crunch even after being cooked, and both absorb the aromatic masalas so that each time you bite into a sprout or a parsnip, it is richly infused.
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The historically picked-on Brussels sprout holds a special place in my heart. These tiny (and now established, shredded chic) cabbages are nuanced with flavor subtleties, perfected in this Crispy Brussels Sprout Hash with Cider Glaze.
Just think of them as cute little Cabbage Patch Kids.
4 slices applewood-smoked bacon, cut into 1/2 inch pieces
4 pints Brussels sprouts, ends trimmed and halved
1 granny smith apple cored and cut into 1/...
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