- Fresh Brussel Sprouts (you can fry them or roast in oven until fork tender--not mushy)
- Add to taste: lemon juice, general tso's sauce, sriracha, and candied pecans pieces (melt brown sugar with nuts and hit it with an pinch of cayenne)
- I have also tossed Brussel Sprouts with bacon and served with runny fried egg on top for brunch
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