For centuries, Brussels Sprouts were the boiled and overcooked sides you pushed around the dinner plate, stuffed into napkins, or secretly fed to the dog. Recently, however, these sprouts have become the darlings of the dinner table with the rise of roasting, braising, and sautéing.
P.S. Hat tip to @angelicaxavier for nominating Brussels Sprouts.
P.P.S. Tom Haverford (of Parks and Recreation and "Milk is Cereal Sauce" fame) has a different view on our green balls of wonder:
hy, What you wrote was very nice, and really helped me, thanks for sharingReplyDelete