I’m a big fan of Brussel sprouts. When fried or steamed, they have the best thick, juicy texture for biting into and they soak up flavours like nothing else. I usually do sour flavours but this time I mixed things up with a bit of sweetness and I’m glad I did.
- Put Brussel sprouts in a frying pan with lemon juice, balsamic vinegar, and agave nectar. Bonus points: add sliced mushrooms for a different texture combo.
- Fry on high heat, stirring often and adding more liquids from list above as needed.
- Put on a pot of cous cous as a side.