Fine Cooking (January 2014)
There are recipes that make people fall in love with Brussels sprouts. And then there are recipes that reinforce one's preconceived notions of why one don't like Brussels in the first place, conjuring childhood memories of standoffs at the dining room table and refusal to finish. Your. Plate.
We discovered early on in our cooking adventures that Brusselphobes could be converted to Brusselphiles in one easy step: roasting. Oven-roasting sprouts keeps them crisp and gives them a gorgeous golden caramelization that's really tasty. (Bacon and apples never hurt, either.)
Then there are dishes like this Brussels Sprouts and Leeks with Lime-Ginger Butter.
We were split. Did we like this? We're not totally sure.
So we came up with a little game of Choose Your Own Adventure: Journey to Brussels Sprouts.
Ready to play?