Brussel Sprouts!

Brussel Sprouts

We're sliding into sprouts season and I couldn't be more excited to eat as many little bulbs of deliciousness as possible. We recently tried a new sprouts recipe, the infamous Uchi Brussel Sprouts, and they're so good I have to share.

Our sprouts standby for the past 2 years has been the reliable 'braised in mustard'. And those are good, fast, and easy. But if you have a little extra time on your hand, I highly suggest giving this 'lemon oil and chili' recipe a try. And wow, that name really doesn't do them justice. They're salty, savory, a little sweet, and very addicting. Note that we halved both sauces in the recipe and have still had plenty to go around on 2 lbs of sprouts, 1 head of broccoli (not as satisfying), and 2 servings of okra (super delicious). Plus there's still more in the fridge.And while on the topic of sprouts, I would be remiss not to mention the fried brussel sprouts with almond romesco at Fino. I suppose I'll have to give those a DIY try since I can't exactly pop on over and order them now...