I have always hated brussels sprouts. I think they taste and smell like stinky feet. I know I’m not alone in this. However, a few years ago I was in my hometown of Calgary, Alberta, where the big industries are oil and beef, and where vegan food is in short supply. I went with a friend to an upscale restaurant in Kensington where the only thing on the menu that was veganizable was brussels sprouts. Disappointed, though not entirely surprised, I resigned myself to spending the evening hungry – but the server insisted I try them.
Fine. Why not? Anyway, this is what came out. They were incredible. I asked for the method and this has been my go-to recipe for brussels sprouts ever since.
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