Spotlight Ingredient: Brussels Sprouts

When the first stalks of brussels sprouts appear at my local market in the fall, I greet them with the same enthusiasm as I do a basket of strawberries in the spring.

I can finally bypass the staunch, yet stodgy broccoli and bring home a vibrant green vegetable that I’m excited to cook.

I’ve always loved brussels sprouts, perhaps because my father always took such delight in them whenever we ate them growing up; the British, are, after all, the top consumers of sprouts, and my dad hails from across the pond. Brussels sprout lovers are aptly labeled, lovers, and most can wax poetic over the little green sprouts all the day long.

[Read more…]