Brussels sprouts are much maligned, for only one reason. Most of us have eaten brussels sprouts overcooked to the point of being grey, thrown into hot water and boiled to death. It’s easy to forget they are a green vegetable.
Overcooking ruins most vegetables but particularly brussels sprouts. They’re tender and green. They’re also part of the cabbage family, so overcooking them gives them that bitter, musky taste of badly cooked cabbage. Please don’t do this to your family.
Here are three ways to cook brussels sprouts that could change your mind about this vegetables.