ING. NO. /
ING. NO. /
BRUSSELS SPROUTS
My favorite thing about food trends is how the most hated vegetable can suddenly become the most loved. I didn’t grow up eating brussels sprouts, but once they started showing up on restaurant menus, I couldn’t get enough. Cooking with them at home made me realize that they’re so incredibly versatile! Roast them in the oven and finish with a squeeze of lemon juice, char them in a skillet and toss them into creamy pastas, or shred them into salads. If you can find brussels sprouts that are still on their stalk, use their larger leaves to make lettuce wraps.
SEASON
FALL / WINTER