Roasted, toasted, wilted, even fried. 12 Brussels sprout recipes for a greener Thanksgiving table.
Few foods have experienced as dramatic an image transformation as Brussels sprouts. For decades, they were maligned as invariably mushy, smelly, and unappealing; these days, you can barely find a hip restaurant thatserve them. It's easy to see why: When cooked correctly, these little brassicas have a wonderfully sweet and nutty flavor.
That, plus the fact that they're in season in fall and winter, makes them a great candidate for adding to yourIf you have relatives or friends who are stuck in their old Brussels sprout–hating ways, we've got all the recipes you'll need to change their minds—roasted sprouts with balsamic vinegar, fried ones with shallots and chilies, a rich and creamy Brussels sprout gratin, and more.
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