RecipeMuncher

Knock knock. Let me be your friendly Brussels sprout evangelist. If you don’t like the sprouts, I would suggest your taste buds have been lied to—or even worse those sprouts have been tortured. Here is a handy guide, if your Brussels sprouts have been cooked until they are yellow, sulphuric or soggy, then pass them right on. If they are firm, green, lovely, pleasing to the eye and nose then grab yourself a double helping. For a couple years, I made vadouvon Brussels sprouts, this year (...)