burnt sprouts

This is one of those cases where more is better … the bitterness of the burning enhances the natural bitterness of the Brussels sprouts, especially when they’re extra sweet!?! Think French roast espresso.

Brussels sprouts, trimmed and split in half

Saute in a little oil until burnt in places. If not as tender as you like, add a little water and cover to steam for a bit. Season as desired.

To make them extra special, add some butter or chopped nuts near the end and brown them a bit.