Though close readers of this space know, as I do now too, that brussel sprouts literally do taste better than they used to (science is incredible), little brings a wrinkle to my nose faster than the days when there were brussels being steamed in the house. As an adult I have learned it’s roasted all the way, all the better to caramelize and delight, or shaved raw and turned into a slaw if you’re feeling fancy. But as a kid with a midwesterner for a father, steamed was the way to go and I don’t think I need to go further in describing the lackluster, wilted smell that technique brings to mind—it’s cooked cabbage, another thing better roasted.
A recipe for brussel sprouts puree
A recipe for brussel sprouts puree
A recipe for brussel sprouts puree
Though close readers of this space know, as I do now too, that brussel sprouts literally do taste better than they used to (science is incredible), little brings a wrinkle to my nose faster than the days when there were brussels being steamed in the house. As an adult I have learned it’s roasted all the way, all the better to caramelize and delight, or shaved raw and turned into a slaw if you’re feeling fancy. But as a kid with a midwesterner for a father, steamed was the way to go and I don’t think I need to go further in describing the lackluster, wilted smell that technique brings to mind—it’s cooked cabbage, another thing better roasted.