Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Brussels sprouts were the bogeyman of vegetables when I was a kid. They had a reputation for being the worst of the worst, and were capable of making whole classrooms of children gag in performative disgust if you just said the word "Brussels sprouts." Depending on the recipe, that reaction makes sense. The first time I ate a Brussels sprout, someone had boiled it whole in unsalted water. It smelled like burnt hair, and biting into it was like chomping down on a balloon full of scalding water. I did not eat Brussels sprouts again for years.
But roasted Brussels sprouts? They're crisp, salty, soft-in-the-center balls of savory flavor that make you want to eat them by the handful, like popcorn.
0 Comments