Cutting Brussels sprouts off the stem is always a bit of a chore. It's one of those kitchen jobs where I keep telling myself to be careful because cutting myself along with a sprout seems like a good possibility.
Recently, I upgraded from some basic poultry scissors to Shun Kitchen Shears
Once off the stalk, I steamed these little buds until they were about half cooked, tossed them in olive oil, salt and pepper and roasted them with big slabs of sweet onion. We were happy eaters!
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Words: Penny & Ed Cherubino
Photos: ©2013 Penny & Ed Cherubino
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