brussels sprout linguine

A few years ago, I didn’t think I’d be voluntarily making a meal out of Brussels sprouts. Now I know that a little bit of oil and a little bit of heat brings out their nuttiness, some sesame oil plays nicely off that, some time in the oven or a long while in a skillet can make them crispy and brown. If you slice the base off, take the time to slice them in half lengthwise and shred them or better yet, peel the layers off and sautรฉ them and some shallots or leeks in browned butter, mix them with some pasta and dried red chilies, you have a dinner that’s perfect for tonight.