I know, I know, I’ve been neglecting the blog lately.  Unfortunately grad school has been getting in the way of both cooking and blogging.  I owe you some long posts on Thanksgiving and Christmas cookies…but for now, I want to say a few words about brussels sprouts.

Everybody (supposedly) hates brussels sprouts.  But how many of you haters out there have never actually even tried them?  I never had!  I know I always assumed I would dislike them, but until last night, I had never actually *tasted* any brussels sprouts to find out for sure.  But now, having had them, I can tell you that they’re actually pretty good, IF you cook them right.

Luckily, there’s 101 Cookbooks to help you out.  Heidi Swanson’s Golden-Crusted Brussels Sprouts are tender on the inside, caramelized and slightly crunchy on the outside, and (best of all) topped with cheese.  The golden-brown caramelization is really the key–it adds a whole new dimension of flavor to the slightly cabbagey sprouts.

So go out there and get yourself a little tree of brussels sprouts–they’re all kinds of nutritious, containing ridiculously high levels of Vitamins C and K–and redeem this much maligned vegetable!