A few days ago I made DIJON BRAISED BRUSSELS SPROUTS. And they were awesome, but the prep that are required for Brussels sprouts makes me wonder if they are worth it or if I’m just trying to find an excuse to give up on them altogether. 😉
Here’s a how to, in pictures – whether you’re braising or roasting.
Seriously though, this isn’t difficult, but it can be time consuming when you’ve got a pound or two of these guys. Even still, I didn’t buy Brussels sprouts for the longest time because I thought they were all bad.
Nobody ever accused me of being the brightest crayon in the box.