Anytime now, I am waiting for the International Brussels Sprouts Growers Association to send me a check. Seriously, I bet I have converted more people to Brussels Sproutsism than just about anyone. I simply love the things and think you should try my little recipe here – maybe even for that oh so opulent holiday of Thanksgiving – so that you too might become one of the followers.

The funny thing about Brussels sprouts is that I never even had a chance to eat the things when I lived in Belgium, because they were supposed to be bad for bike racers, but that hasn’t stopped me from taking a cue from country-style Belgian cooking and coming up with my own recipe for these tiny little cabbage-type things. In all reality, I reckon that some great pro just didn’t like them, and complained that they made him slow, so they instantly became “bad.”

First off, for those of you who don’t like measuring, you’re in luck, because neither do I. This is going to be a fly-by-the-seat-of-your-pants procedure here, so relax and prepare to create some green-(ish) art. 

Continue Reading »