Time has arrived for reacquainting yourself with brussels sprouts — theguardian.com

Make no mistake; brussels are dangerous brassicas. The difference between a good sprout – sweet and nutty with just a hint of crunch – and its evil cousin, sulphurous and malevolently soggy, can be measured in mere seconds. Don’t let this scare you off, however; they’re not hard to cook, once you’ve accepted that most of what you probably know about them is wrong. For a start, there’s no need to wait until the first frost to stick sprouts in the trolley; older varieties had a more pronounced bitter flavour which was softened by severe weather, but the sweeter examples we prefer today demand no such spartan treatment.

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