Cream-Braised Brussels Sprouts

Cream-braised Brussels sprouts

Miniature cabbages in delicious repose.

Picky eating is a youthful folly. That said, there are still a few foods that absolutely make me cringe. Carrots. Cauliflower. And, until 2010, even Brussels sprouts.

In the landmark year of 2010, here’s what I learned while eating well-roasted Brussels sprouts: They need to be cooked. Not just 10-minutes-in-the-oven-with-a-dash-of-olive-oil cooked. You need to summon whatever good spirits are at your command and purge the bitterness out of those suckers. And, once that’s done, they taste amazing.

So far, the most winning Brussels sprouts recipe I’ve come across is one from Molly Wizenberg (aka Orangette) that had been adapted from a book called All About Braising. After cooking for 30+ minutes, these come out tender, creamy, and crunchy without a hint of bitterness.

Really, the story is classic: First Brussels sprouts earned my respect, and now they have my love.

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