Infamously, I love brussels sprouts. I have explained to several girls on several first dates that the brussels sprouts we currently have available are different from that our parents had. We eat a newly resurrected species of heirloom brussels sprouts, grown from dutch ingenuity for an international community of yuppies to make blog posts about. 

As a result, I keep a bag in my fridge most of the time. My favorite preparations are nuts and olive oil, or honey and chili crisp. These usually get chucked into my air-fryer for about 10 minutes, enjoyed as a crispy – creamy little bite. 

Last Saturday, I found a new vehicle for my beloved sprouts: sprouts spread on toast. My process is below, and beneath that a justification.

Ingredients:

Slivered Brussels sprouts

Oil

Goat cheese

To make this, I cut my sprouts into a chiffonade and added them to a hot, oiled pan. I let them get crispy, blackened on the end. Because the pan was so hot, they did not cook all the way through, which kept some toothsome, raw texture. I mixed this into the herbed cream cheese spread and then slathered it on toast.

It was sweet, tangy, crispy, and a great sneaky way to eat some more veggies. I topped with bacon, and the textures were perfect for an early spring breakfast. This was coleslaw’s cool cousin that went to college in the city and brings home trader joe’s cookies for holidays. The sweet, spicy, and crispy sprouts was unlike any avocado or jammy toast. I feel like this recipe would be great if you added some more flavors, like chili or balsamic, or if instead of goat cheese you subbed in mayo, cream cheese, or ricotta. This recipe will hopefully inspire some delicious and fun veggie spread this spring. Enjoy, and let me know what you make!