Yes, we are haters. Haters of Brussels Sprouts! Which may seem odd since I am posting a recipe for just that. Recently we were at the Foodbuzz awards dinner and one of the dishes was Brussels sprouts. I have to admit I was not happy to see this on the menu, at all. How was I going to gag these down at a dinner party?
We were both pleasantly surprised that these sprouts were amazingly ….. amazing. Slightly crispy with that nice golden color of being roasted. Unfortunately, I still was not convinced nor did I ever plan on attempting to put Brussels sprouts on the table! Then I saw a few different posts floating around about the “Brussels sprout”. Suddenly I was having second thoughts.
While Allison was showing me around the farmer’s market a couple weeks ago, I asked her about Brussels sprouts dish. She said she was inspired by the same Brussels sprout at Foodbuzz, and that she created a great recipe. She convinced me (as well as the duck fat addition) to give them another try. So, last weekend when we had a little pre-Thanksgiving dinner with my family, I decided I would spring this Brussels sprouts dish on them. I did end up changing Allison’s dish somewhat, only because there was a whole lotta cranberries already happening on our table. I left out the almonds and cranberries. The result …. delicious! Everyone loved them, even my 2 year old nephew, who kept saying “more”. Keep in mind this recipe is for an army of eaters, so you can half it if need be.