Brussels sprouts are so damn sexy…
They can be used whole, grated, chopped, roasted, sautéed, and raw. The way these little beauties absorb flavor from seasoning is really intense.
I opt for both green and purple varieties because of their color, while using other vegetables like earthy tones in mushrooms, and the transparency of onions to compliment their vibrancy.
Recipe development has officially began for my cookbook series and I couldn’t be more proud to share one of them with you today.
The idea of spreads (or smears) can be in vogue one day, and the next they’re “out” by culinary gods. I like to consider these beautiful spreads “in” as often possible because they’re easy to make for the most part, and give major dimension to your dish, both ascetically and by way of flavor.
But don’t let the spread intimidate you!
Begin with purple sweet potatoes for your introduction–they’re easy to use and the color just POPS!