“We kids feared many things in those days – werewolves, dentists, North Koreans, Sunday School – but they all paled in comparison with Brussels sprouts.”
Dave Barry, Miami Herald Columnist
‘Dave Barry’s Bad Habits’ (1987)
This is a Brussels sprout recipe that even Dave Barry would love…
1 1/2 pounds fresh or frozen Brussels sprouts
1/2 pound of butter
2 tablespoons honey
Kosher salt to taste
If using fresh, trim Brussels sprouts (remove bottom core section and cut in half). Bring a salted pot of water to a rolling boil and blanch the sprouts, making sure not to overcrowd the pot. They should still retain some bite when you take them out. Drain the sprouts and place them on a sheet tray and cool. Pick them over, removing any loose leaves.
If using frozen, cook per package directions.
Brown butter in a large sauté pan. Pan should be…
View original post 173 more words