Brussels sprout

Chou de Bruxelles

What it is

They grow spiralling up a single thick stalk, dozens to a plant, and they taste different than they did a generation ago. In the 1990s Dutch breeders identified the compounds behind the bitterness and bred them down — the vegetable people remember hating no longer exists.

In the kitchen

Halve and roast them cut-side down until properly browned. Boiling is what gave them their reputation.

Goes with

Lard Chestnut Hazelnut Balsamic vinegar Garlic Butter Black pepper Maple syrup

Same species

Baek-kimchi Broccoli Cabbage Cauliflower Cavolo nero Chinese broccoli

In season alongside

Acorn Borlotti bean Butternut squash Camus de Bretagne artichoke Earth chestnut Fresh ginseng

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