Market Watch: Brussels Sprouts

I love Brussels sprouts. In addition to their delicious, concentrated cabbage-y goodness, the thing I like most about them is that a single one is called a Brussels sprout so it sounds kind of plural. I’ve had my share of overcooked sprouts, and the smell of them still makes me gag, but when cook correctly they are truly amazing. Sometimes I boil them for just a minute in heavily salted water, but the best way to enjoy them is so oil them up, douse them with salt and pepper, and then roast them in the oven until golden brown. Tell me this isn’t the most beautiful Brussels sprout you’ve ever seen:

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