I have had this really strange fascination with brussels sprouts recently. I was seeing them all over the cooking blog world and I had never, ever tasted them before. I was under the assumption that they have a bad rap, mainly because people steam/boil/etc them to death and they turn into little slimy balls of grossness.
But, it made sense to me that flash frying them or roasting them would be the key to a tasty sprout. So, I played around with them a couple different times and found a concoction that was quite delicious last night (this picture is actually from the first time I tried them).
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