Thank you to the person who cleared up the misconception regarding brussels sprouts. It’s kind of hard to fathom it now, but back in the day, brussels sprouts used to have a bad rap. Poor little green cabbages. They use to be the bane of many a child’s dinner hour.
Today there is no shortage of brussels sprout recipes. My preferred method of enjoying them is definitely roasting: Add red onion, drizzle with olive oil, season with salt and freshly cracked pepper and then finish with a bit of white balsamic vinegar. But brussels are also great uncooked in salads, providing a lovely texture and nice crunch. This brussels sprout slaw is enhanced by the marriage of sweet fennel and a citrus vinaigrette and the results are quite lovely.