I admit it. I have a strange palate. I enjoy foods (got to have my daily apple and vegetables) that most people do not prioritize and I dislike flavors (sweet & salty) that most would find as sinful treats. Yea, I probably cannot survive on a desert.
One of my favorite vegetables is the unappreciated brussel sprouts. I view them as little condensed balls of cabbage. They might not look as exotic as dinosaur kale or as colorful as red and orange peppers, they are jammed back with vitamins (A, C, K) and minerals. Of course, if you boil them, the discoloration and soggy texture would only turn you against them, so try to crisp them up by roasting or stir-frying them.
I recently see more chefs using brussel sprouts as a side dish or as an accoutrments on the entrees. I usually like to roast mine. How do you cook yours?