Brussels Sprouts are Back

If there is a dark army of Brussels sprouts enthusiasts, then I am without doubt the general as I often eat them for breakfast. While searching Epicurious for different ways to eat these scrumptious sprouts (nine times out of 10 I will eat them roasted), I was intrigued by Megan’s post a few years back about Brussels sprouts. She said that it is among the most-searched-for foods. I couldn’t help but wonder: Are people searching for them because they like Brussels sprouts, or because they are trying to find a decent-tasting way to eat them? Do you like Brussels sprouts, or are you on a mission to make them taste good? From what I’ve gathered, they are making a comeback (maybe thanks to the rise of health-conscious eating, in general) from the bad rap they have received for most of food history. I have several friends who say they would eat Brussels sprouts “any way they are handed to them,” and two friends are actually trying to grow their own. As Megan notes, I think it’s safe to openly profess your love of them. Because I’ve been cooking with them so much recently, I’ve given a go-around to quite a few of our Brussels sprouts recipes. Here are my favorites: -Roasted Brussels Sprouts -Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino -Stir-Fried Brussels Sprouts with Garlic and Chile -Sauteed Brussels Sprouts with Lemon and Pistachio Which Brussels sprouts recipe, not limited to the list above, is your favorite? (Photo by Marcus Nilsson)

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