I am a devout lover of brussels sprouts, a trait I learned from my daddy at an early age.  Bryan, however, is not.  As in, will not go anywhere NEAR them. So, naturally, CHALLENGE ACCEPTED.

If anyone had noticed a few weeks ago, I stumbled upon a brussels sprout recipe on KissMySpatula.com that caught my eye and gave me hope in turning Bryan’s heart toward the lovely little cabbages:  Caramelized Brussels Sprout Leaves and Candied Nuts.  So, naturally, during my big box store shopping at the local Sam’s Club, I found a GIANT BAG of fresh sprouts, and heard this recipe calling to me.  Fast forward to lunch today:

Freshly Candied Nuts and Cranberries

Sauteed onions and Brussels sprout leaves in olive oil

And the finished result!

I really can’t rave enough about this recipe – salty, oily veggies paired with the sweet crunchy nutty flavor is awesome.  Even Bryan, who was a die-hard hater liked them, and cleaned his plate of them.  Victory? I say so!

If you’re interested taking this recipe for a spin, here’s the link.  I promise, you’ll change the way you think about this underrated veggie.