the way many of us remember them.
If your only experience with Brussels sprouts involved a pot of overcooked vegetables, you may want to give them another chance.
Roast them hot. Give them room on the pan. Let the edges brown. Add a little salt, lemon, Parmesan, or balsamic.
You might discover that the vegetable you thought you hated was never really the problem.
Maybe it just needed a better recipe.
