Get Fresh: Brussels Sprouts
You think they're soggy and bitter. But we've got the secret to turning these mini cabbages into a slam-dunk side dish.
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Choose
vibrant green, tight-leafed buds. (The smallest sprouts are the most tender).
Refrigerate
in a plastic bag for up to three days. They're past their prime when they start to smell like rotten eggs.
Prep
by removing the outer leaves and trimming the stem.
Try
them halved lengthwise, tossed with olive oil and salt and roasted in a 400° oven for 30 to 45 minutes. The caramelization brings out the sprouts' sweet side and tempers any bitterness. Top with chopped cooked bacon and apples.