Brussels sprouts in garlic-flavored oil. In restaurants brussels sprouts are usually cooked with bacon or at least a lot of butter, and I didn’t know how I could possibly match the excitement. I didn’t have bacon and I used olive oil, and they ended up tasting more like cabbage, their cousin, rather than a substitute for appetizers like French fries or calamari. So I added more salt.
(Photo: Faux cupcakes, Denver.)
365 Days of Food 