This Is Some BS!

Wondering what veggie to cook tonight?  Try cooking up a bunch of BS!  Brussels Sprouts rule our kitchen as the favorite vegetable side.  I know there are some faces turning inside out at the thought of this kid-unfriendly dish, but I've converted a lot of disbelievers.  B-sprouts, when prepared well, are divine.

It's all about finding the taste that appeals to you, as these little garden bites are so great at soaking up flavor, it's like they were built for it.

As they are green in color, I use the old saying "if it's green, it needs lemon or it won't taste as good"... All green veggies rock when lemon-ized.

I've seen a ton of recipes with bacon, and while I'm sure it's good, I'm of the opinion that this dish can stay vegetarian, and taste even better, mouth-watering and alive.

Sprout On The Town

Cut BS stems off

Slice BS in half

Heat oil in a pan

(I chose olive oil)

Add garlic

Add onions

(I chose red)

Add nuts

(I chose walnuts)

Place BS face down in pan

Squeeze citrus on top

(I chose lemon)

When faces are brown, flip

Stir around, add more lemon

You could try an Asian version, choose sesame for your oil, orange for your citrus, almonds for your nuts.  A sweet version could involve grapefruit, ginger, and pecans... anything you can find, as usual.

Brussels sprouts arrived in America when french settlers brought them in to Louisiana.  Maybe a cajun version would be in order - creole spices!

Get sprout of the closet, let these veggies express themselves!