Make Brussels Sprouts Better!
Brussels sprouts have a wretched reputation. Their reputation is so bad that my own mother never served them to us as kids ― and she still won’t touch them to this day ― because her own childhood memories of eating them boiled, stinking of feet, has so fully traumatized her.
But Brussels sprouts aren’t to blame. In fact, when cooked right these compact, leafy buds are truly delicious. Nutty and savory, crunchy and soft, they deserve some serious love. The key is knowing how to cook them.
If you’ve only ever eaten them boiled, steamed or microwaved, it’s quite possible you hate Brussels sprouts for their bitter flavor and limp texture. Those methods of cooking don’t take advantage of the natural sugars that are found in sprouts. To ensure that Brussels sprouts are tasty, you want to get them nice and browned ― caramelization is everything ― and extra crispy.
Here’s what you need to know to make Brussels sprouts live up to their full potential.
