I didn’t grow up eating Brussel Sprouts because we didn’t get them where I lived (in a small town in the northern plains of India). So, when I first saw them in the States, I was quite fascinated to see these mini-cabbages, which is really what they are. Well, I soon discovered that you can make these miniature cabbages, aka Brussel Sprouts any which way, and over time, I have continued to experiment with them in any number of ways.
Today, I decided to toss them with a bunch of other vegetables: a Parisian blend of finely sliced green beans and carrots, and the key seasoning ingredient was a Tamarind-Date Chutney.
Suffice to say the experiment has been a tremendous success! See for yourself.
