Brussel sprouts are all the rage right now. Everywhere you look, they’re featured in a restaurant. They’re typically drenched in olive oil and roasted, which is wonderful, but not so wonderful when your new fall boots don’t fit over your now-bloated calves. What’s funny to me is that these baby-cabbage-lookin’ vegetables are notoriously everyone’s least favorite…. but how can you hate them? Personally, I don’t get it.
If you dislike (that’s a nicer term than hate) brussel sprouts or you’re like me and would love a new way to enjoy one of your favorite veggies, this recipe is a gem.
So…. how do we get these “dislikers” to eat them? Chop them up until they’re irrecognizable and pan-fry or roast them with meat! Honestly, they’re delicious that way too (how versatile!) Although I prefer my sprouts steamed, I gave in to the trends today and here’s my spin on it, this time lightly sauteed with chorizo. I love the spiciness of chorizo that adds another level of flavor to the brussel sprouts… plus, I sprinkled a little smoked paprika in there to really camouflage the brussel sprouts, which actually secretly combats the bitterness of the ‘sprouts and makes their natural flavor and texture that much more delightful.
Also, what kind of food blogger would I be if I didn’t acknowledge that Oktoberfest has officially started…. I figured a pasta with some sort of sausage was appropriate, even if it’s not a bratwurst….