A salad with an unusual combination of sweet potatoes and Brussels sprouts … that magically works.
I’ve got to be honest.
I really don’t experiment much with Brussels sprouts. I usually just roast them with light extra virgin olive oil, and maybe a drizzle of balsamic vinegar or a demi glace when they’re done, and top with some crispy bacon.
And that’s about it.
In fact, out of the probably thousands of recipes I’ve posted here in the past ten (!!) years, I think there has only been one for Brussels sprouts (and clearly a photo taken long before I knew anything about taking good food pictures).
But then I saw this recipe recently and the mix of ingredients was so unusual, I had to give it a try.
Clearly I’m attracted to the weird.
That and I happened to have all the ingredients on hand, which is a pretty sure fire indication that a recipe is going to be made sooner rather than later.
…