Did you ever think to eat uncooked Brussels sprouts? Me neither, until I sliced them reallly thin, doused them in lemon, tossed in crunchy nuts and then added sweet juicy grapes and god’s gift to cheese – AKA Parm – into the mix. Veggie buying tip: For maximum goodness, start with sprouts with no spots, that feel heavy for their size, and whose leaves are nice and tight – not sort of falling apart on their own.
Sweet, buttery beanie babies.
Okay, I’ll admit it—it’s really that good.
The easiest recipe on the table.