Tags
I thought I hated Brussels sprouts. Possibly because the only ones that I had been served had been taken from the freezer and thrown directly into a pot of boiling water, where they proceeded to become an unappealing glob of wilted leaves that smelled worse than any cooked cabbage that I had ever encountered, and which were then ruinously over-salted in an attempt to make them palatable. Imagine my surprise when, less than two years ago, I was served a vegetable dish that looked like Brussels sprouts, but had a wonderful crisp texture and were covered in a sauce made of red wine vinaigrette which had reduced and cooked into the sprouts in the most wonderful way. I was shocked at how delicious they were, and I was hooked.
