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Holiday Side Dish Special: Sauteed Brussels Sprouts with Crispy Sage Crumbs

December 13, 2012

That looks gorgeous!

food to glow

brussels sprouts with crispy sage crumbs
Love them or hate them, Brussels sprouts are a pretty addition to a winter festive table. But they do have a certain dubious reputation. At least here in Britain. Right now folk on the radio – okay, BBC Radio 2 – are asking the annual foodie question: are your sprouts on yet? This ‘banter’ starts in, oh, November. Yes, more than any other vegetable, sprouts get a bad rap.

Even if you don’t like them, sprouts are not only healthy they are also quite good for playing table football – soccer or American-style. Joking aside, Brussels sprouts briefly boiled or steamed, then sauteed in olive oil or butter until just starting to frazzle, are a world away from the mushy, stinky horrors of your youth. Blanket them in crispy ciabatta and sage crumbs, and Brussels get their festive hat on. Simple, but effective.DSC_0106steamed sprouts

Although I like them only briefly acquainted…

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