Matty Matheson's Brussels sprouts with bacon, mint, pistachio, fish sauce and pickled-pepper caramel
Briefly

from Los Angeles Times4 months ago
"Twelve years ago, you couldn't walk into a restaurant and not get fried Brussels sprouts with a spicy sauce or something, It was like wildfire. This is the 2020s redux version of something we all used to love that got beaten down so hard from triple-trickle-down restaurant folks."
Los Angeles Timeshttps://www.latimes.com/recipe/matty-matheson-brussels-sprouts-with-bacon-mint-pistachio-fish-sauce-pickled-pepper-caramel
"But these fried Brussels deserve to live again because this is something special. The deep caramelization from frying combined with that super-bouncy crunch of the raw is world class. This salad is so f-ing good. Wow. Let's honor the 2010s."
Los Angeles Timeshttps://www.latimes.com/recipe/matty-matheson-brussels-sprouts-with-bacon-mint-pistachio-fish-sauce-pickled-pepper-caramel
Read at Los Angeles Times
#brussels-sprouts #recipe #matty-matheson #cookbook #culinary-trends
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