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“I developed a strategy, which was to select the smallest piece I could and swallow it whole, as if it were a particularly large multivitamin, and I a Burmese python.”
That’s how I dealt with Brussels sprouts when I was a young person. If this story sounds familiar, it’s no surprise. Brussels sprouts are among the most energetically reviled members in a generally unpopular family, the Brassicaceae.
Yet now they’re one of my favorites. Many of us have seen the (greenish, cabbagey) light in recent years. I like to think it’s because the recipes have gotten better. A few of the best can be found in my story today.
Read Understanding the Brussels Sprout at NPR’s Kitchen Window here.
