I love brussel sprouts. When people tell me they aren’t a fan, I always ask why and the most common answer is that the sprouts they usually eat are over cooked. Yes, over cooked brussel sprouts are not the most palatable. More often than not, they are boiled and become too soft and soggy, without any flavor or texture. Even when sautéing, you run the risk of them steaming from their own moisture. So… why not avoid it all together and serve these wonderful little baby cabbages (ok, brussel sprouts aren’t technically baby cabbages, but they are in the same family so close enough) raw and avoid the whole over-cooked-ness of it all completely! One thing though: since the leaves are fibrous, they will have to marinate for a while so keep that in mind when timing your meal.
1 pound brussel sprouts
2 tablespoons cider vinegar
1 tablespoon maple…
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