Simple tricks make for perfect Brussels sprouts
Brussels sprouts can generate some pretty strong opinions. As with cilantro or goat cheese, you either love them or hate them.
The little stinkers are the smallest of the crucifers and, when prepared incorrectly, can develop a scary aroma and deadly taste.
In fairness, it’s hard to cook Brussels sprouts to their best advantage because they are so densely constructed. By the time the heat gets to the core, there’s a good chance that the outside has been overcooked.
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