I realize that there are people who don’t care much for Brussels sprouts.My husband is one of them. When I prepare them this way he will at least
eat a few. I gladly eat the rest. They are scrumptious. If you are using small sprouts, do not cut them in half. I prefer my Brussels sprouts al dente, but you can cook them for another minute or two if you prefer them softer. Combined with rice or quinoa and some cooked beans, this is a satisfying fall or winter lunch or dinner.
©2015 from Vegan Under Pressure, Jill Nussinow, MS, RDN, Reprinted with permission from Houghton, Mifflin, Harcout
Photo © Tina Rogers Moreton