Brussels Sprouts
Brussels sprouts are one of those vegetables that you either love or hate. I really like them. My husband loathes them. I found fresh brussels sprouts on the stem at the grocery store this week, and I had to get a stem. I just couldn’t help myself. This recipe adds delicious, salty-sweet richness to the brussels sprouts. With the amount of cashews I used, this dish makes a filling lunch. If you’re serving this as a side dish, I would recommend either reducing or omitting the cashews. Starting with sprouts still on the stem is a little more work, but they taste better when they’re fresh. Sprouts that have been sitting around for a long time after harvest have a stronger, sharper flavor. If you can’t find really fresh sprouts, frozen brussels sprouts are good, too. To begin preparing the brussels sprouts, cut the sprouts away from the stem and give them a quick rinse. Cut each in half and set aside. Lightly toast the cashews in a pan for just a few minutes, and set aside. ...