My own tried-and-true recipes for home cooks.
Brussels Sprout Caesar with Parm Crisps
Now I offer the newest rendition: the Brussels sprout Caesar. Cousin to the kale, Brussels sprouts offer versatility in their ability to both be eaten roasted and raw. Their flavor complements the pungency of a Caesar dressing, which I amplify with Meyer lemons (that touch of spicy mandarin sweetness does wonders).
But the real reason I’m publishing this recipe is for the PARMESAN CRISP HATS! Who knew that a Caesar salad looked so good cranially-adorned? Imagine placing this salad down in front of your loved one, proffering them the exquisitely barbaric opportunity to smash a parmesan crisp right over their Caesar salad.
Fried Brussels Sprouts
You’ve roasted Brussels sprouts before (and possibly/unfortunately steamed some, too). Once you try this frying recipe out, your days of roasting will be over. These are the best homemade Brussels sprouts I’ve ever had and are on par with the best restaurant Brussels sprouts I’ve tried. They only take 20 minutes; you just need some oil, courage, and a lot of salt.