Brussels Sprouts! Yay or Nay? Yay for me! But to be honest, I didn’t become a Brussels sprouts lover until I was a grown-up. Like many of you, every time my mother served them, I would try to run the other way! However, I eventually came to love these adorable little green “gems” as I hope your family will too-especially if you try my quickie caramelization trick. Simply combine the Brussel sprouts with sautéed peppers and onions and finish by deglazing the pan with balsamic vinegar for a pleasing sweet taste while retaining a nice “crunch.” Is your mouth watering yet? Another fantastic
MPM Side Dish in a Flash!
Yield: about 4 servings
Make Ahead and Storage Tips: this dish may be prepared up to 2 days ahead; cover and refrigerate. Reheat in a medium pan over medium-low heat for 5 minutes or until hot. Stir constantly to prevent sticking. (If sticking, stir in a tablespoon of chicken or vegetable broth while reheating.)