I must admit my knowledge about Brussels sprouts and its uses is kinda limited. But, in Norway at least, they can often be found as a side to game (vilt), turkey and different roasts. But whenever I have gotten it served it has been very basic, just boiled until tender. Except this one time… which totally changed my mind about Brussels sprouts altogether!
Imagine sinking your teeth into tender, yet not overcooked, lovely greengreen Brussels sprouts. The bitterness of the sprouts perfectly balanced by a hint of honey and hazelnuts. A surprising, but perfect joint venture!