Say ‘brown butter and toasted pecans’ without fainting
Ok, it’s a little past my bed time here, but I had to post this after MH’s reaction. He loves Brussels sprouts, and I had never had them before. So, a few days ago we decided to have pasta, when we got these little cabbages (they are, aren’t they? I was like, “What the…!” when I first saw it) from Nature’s Basket. Anyway, they’re new to me, and I love experimenting in the kitchen, especially with what I have.
We also happened to have in stock some pecan nuts from the same place, which I had been saving up for dessert, but this recipe by Jessica of How Sweet It Is changed my mind. Brown butter and toasted pecan? Oh yes, oh yes, oh yes.
I think the pecan nuts perfectly lifted the pasta and sprouts both. Love, love, love!
So, that’s that! Please follow Jessica’s recipe to the tee, I am told that Brussels sprouts is not everyone’s plate of green veggie. This coming from friends who love them boiled. Still, every vegetable has its day, right?