photo © Jessica Dailey for Inhabitat
While Brussels sprouts can make many want to turn and run, these adorable little cabbages are vitamin powerhouses and are quite delicious when treated with respect. Plus, the bright green orbs make for a very pretty side dish. We recommend slicing them in half and sautéing them with shallots
and (for the omnivores) sprinkling them with a bit of crumpled bacon (local and sustainably raised
, of course), or roasting them whole in the oven and garnishing with sliced almonds.
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