Brussels sprouts have had an unfortunate reputation for years. For many people, memories of this vegetable involve an overcooked, soft side dish with a strong sulfur-like smell. But the problem may not have been the Brussels sprouts themselves. In many cases, it was simply the way they were prepared.
Today, Brussels sprouts are cooked in many different ways, and high-heat roasting has become one of the most popular methods. Roasting allows the outer leaves to brown and become crisp while the centers remain tender. The heat also brings out a naturally nutty, slightly sweet flavor.
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