They're roasted, sautéed and even steamed in dishes across the country
They may look like little cabbages, but while they’re in the same family, Brussels sprouts are definitely not tiny cabbages. These hearty fall and winter vegetables are experiencing a resurgence on menus from sides to center of plate.
No longer are Brussels sprouts the dreaded veg of childhood, but the celebrated pop of green across menus. Spot them roasted, sautéed and even steamed. The earthy and occasionally sulfurous profile of Brussels sprouts make an excellent pairing with rich, fatty meats or as a popular salad ingredient.
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