I know that not everyone adores Brussels sprouts, but I’m convinced that it’s only because they don’t know how to prepare them. When they are left whole and steamed or boiled, the strong taste of the sprouts can be too much for all but the most die-hard cabbage fans. The key to cooking Brussels sprouts is to chop them into small pieces so they release their pungency. Only then does the earthy, sweet essence of these little gems emerge. READ MORE...from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2W3Zkgr
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