These Brussel sprouts are crunch, colorful, sweet, salty and delicious!
, you'll need one pound of Brussels sprouts. Remove the outer leaves, cut off the bottoms, and slice in half. You'll need olive oil, peanuts, rosemary, maple syrup, pomegranate seeds and berbere seasoning.Samuelsson uses berbere in the recipe, an Ethiopian spice mix that he says tastes like smoked paprika and is as synonymous with the country as mole is to Mexico or pasta is to Italy.
Samuelsson was born in Ethiopia, and was raised in Sweden by an adoptive family, which contributed to his eclectic background as a chef. As he and Al work on a maple rosemary vinaigrette for the Brussels sprouts, Al pointed out what a colorful dish it is, with"the bright red of the pomegranate seeds, the green of the parsley, the brown of the peanuts, and a little bit of a tawny color from the maple syrup.
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