I bought these gorgeous gems at Earth Fare about a week ago, and I could *not* believe how big and beautiful they were. I guess it’s a little hard to tell by looking at these images, but they were just a bit smaller than clementines.
Most people I know have a funny relationship with Brussels Sprouts; they claim to dislike them until they’re pan-seared to a light crisp (the sprouts, not the people) and bathed in a butter sauce with shallots and some type of nut. Fair enough, I guess. The combination is pretty immaculate.
Sweet Curried Brussels Sprouts With Toasted Walnuts
To appease to Brussels Sprout lovers and doubters alike, I decided to bring a mix of sweet, buttery and nutty to the table with these undeniable bites.