Mmmm....this would be perfect with whole wheat pasta. I love brussels sprouts
Swampcritters love this. It makes them all warm and fuzzy inside.
Swampcritter probably is fuzzy inside, naturally.
Would you believe I haven't had brussel sprouts in probably 40 years? My mother used to boil them until they were green blobs of mush, and demanded we eat them.
I might have to give them a try.
Sliced thin like this you won't even know they are brussels sprouts!
I'm with Peek--I grew up thinking brussel's were torture, not food. My mother either burned or mushified everything she touched! But as I continue to try and broaden my horizons, I'll keep this recipe in mind. It does sound satisfying, and brussels do hold economic appeal!
brussel sprouts are yummy! I usually slice them thin when I make them. I make them a lot actually. I saute them in olive oil, garlic, salt, pepper, red pepper flakes and balsalmic vinager. My favorite! I will have to try this recipe.
I eat brussels sprouts as a snack!
I roast them with garlic and evoo at 400* for a bout 20 minutes or so and sprinkle with Newman's Lite balsamic vinaigrette.
Trudie, keep this recipe for Fettuccine With Brussels Sprouts on hand for next time I visit Ontario. Nobody here will eat Brussel Sprouts and it sounds right up my alley!!