Quote:
Originally Posted by PedOncoDoc
My wife makes excellent brussel sprouts - she peals the individual leaves from the main stalk and sautees (I'm not sure if this is the correct term - my apologies) with prosciutto (or bacon in a pinch) in olive oil. My kids actually request this for dinner!  |
You can also slice them thinly (with a knife or mandolin) and saute 'em up that way. My preferred method is still roasting but it is a nice change.