They were the vegetable children pushed around their plates, the side dish people joked about avoiding, and the food many adults remembered as soft, bitter, and strangely sulfurous.
But Brussels sprouts have undergone something of a comeback.
Today, you’ll find them roasted until crisp, shaved into salads, sautéed with garlic, paired with Parmesan, tossed with balsamic glaze, and even served in upscale restaurants.
So, what changed?
The answer may be simpler than you think: how Brussels sprouts are cooked makes a huge difference.
