No other vegetable is as polarizing as Brussels sprouts; the tiny cabbages that look like they belong in Barbie’s kitchen, they are anything but benign. People love them, or hate them.
But these delicious calciferous babies are experiencing a culinary renaissance! They’ve moved from the slowly simmering back burner to front of the plate placement—now the hottest vegetable in restaurants across the country.
Halved and roasted with olive oil until sticky and caramelized, or leaves stripped and sautéed in copious amounts of garlic, finished with a splash of cream and delicate lemon zest.
Properly cooked, Brussels sprouts are simply delicious.