It wasn’t until I attended culinary school that I fell in love with them, caramelized green and golden, dripping with bacon and sweet, sweet cranberries.
Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
To cut through the strong flavor of Brussels sprouts try adding lemon juice, a tangy Dijon mustard, a splash of dry white wine, cider vinegar or a drizzle of your favorite salad dressing.