Ingredients / Produce / Winter
Brussels Sprouts
They really did taste worse. Your childhood was not lying.
Know this
In the 1990s a Dutch scientist identified the specific compounds behind the bitterness, and growers crossbred old low-bitterness seed varieties back into modern high-yield ones. The sprout on the shelf today is a measurably different vegetable from the one that traumatised a generation. Chef secret: if you last tried them in 1985, you have not tried them.
Cook
Halve them, cut side down, 425F, and leave them alone until the flat face is properly dark. Boiling is what earned them the old reputation.
Season
September through February. Sweeter after frost.
Best pairings
Bacon · Balsamic · Parmesan · Chestnut · Lemon · Chili
Also worth trying: maple, walnut, apple, mustard, shallot, anchovy, pecorino, cream.
Recommended wine
Cru Beaujolais or dry Riesling, $18 to $30
See the full pairing guide