Food & Wine (January 2015)
We've waited a whole year, but we can't wait any longer: It's time for another Brussels Sprouts recipe.
Sometimes, we think we could do a monthly or even weekly Brussels recipe here on The Bitten Word, given how frequently we eat them (at least a couple pounds a week) and with such variation.
But we largely spare you our Brussels addiction. Despite our seemingly insatiable appetite for the vegetable, there is, we fear, a limit for most of you. But for today, we're all going to revel in Brussels' glory, with this recipe we plucked out of the latest Food & Wine: Brussels Sprouts with Sausage and Cumin.