A Dinner with Brussels Sprouts in Disguise

I had never eaten Brussels sprouts before I got married, but when I found out that Dave liked them, I decided to try them. It turns out they are pretty good when drizzled with olive oil and roasted, but that’s another recipe for another time. You may have had Brussels sprouts before and decided you didn’t like them, but please do give this recipe a chance. When the sprouts are chopped finely in a food processor, then softened with olive oil and wine, they take on a whole new texture and taste. Sausage meat and some beans complete the flavor.

As I mention in the video, this makes a somewhat small meal, so you could consider making a side dish to go with it, such as rolls, or twice-baked potatoes. Or what I usually do is make it on a day when we’re going out later in the evening, such as a party, and then we still have room to snack. Since the recipe is unchanged from the original (other than dividing the quantities in half to serve 2), I’m posting a link to the recipe from author Mark Bittman’s website.

Cannellini with Shredded Brussels Sprouts and Sausage
(from The Food Matters Cookbook by Mark Bittman)


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