Brussels Sprouts

As a boy I disliked Brussels sprouts. Or I thought I did. The smell, at least, and the texture when they were boiled.

But that changed over the last four decades. An acquired taste? Evolving taste buds? Exposure to new recipes. Raw, shredded Brussels sprout “cole slaw” with freshly squeezed lime juice and olive oil. Or slow roasted after tossing with olive oil, salt and pepper, then served with sautéed mushrooms and crispy onions. Divine! (And your MyFitnessPal will love them!)

Here’s an earlier iteration of the Brussels sprouts still life above.

Brussels Sprouts, Color

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