Just when you think you know someone (yourself), you get thrown entirely for a loop. I spent many years drinking Diet Coke, only to get a job where they sold only Pepsi products and I preferred Diet Pepsi.
My mom regularly made steamed Brussels Sprouts covered in melted cheese for special holidays and I swore off Brussels Sprouts forever. Until I went to Crested Butte and ate django’s Fried Brussels Sprouts with Cider Reduction, Pistachios and Apples. Game. Changer. Maybe even a life changer. It remains one of my favorite restaurant dishes of all time.
I’ve learned that I don’t like steamed, slimy Brussels Sprouts but my gosh when they’re flash fried or roasted to crispy perfection? Amazing. That’s why I absolutely love this recipe. I added sweet potatoes to the mix and my husband (who hates both vegetables) came upstairs while I was cooking.
Him: “Something smells goooooooood.”
Me: “I’m making Cider-glazed Brussels Sprouts and Sweet Potatoes with Crispy Pancetta.”
Him: “Something smells medioooooocre.”
But even he had to admit this healthy recipe is a keeper!
[yumprint-recipe id=’105′]
Author: Amber Johnson
Amber is the founder and editor of Mile High Mamas, travel writer and former columnist for The Denver Post. She is a passionate community builder and loves the outdoors. She has two awesome teens and is happily married to a man obsessed with growing The Great Pumpkin.
