This humble cabbage relative is undergoing a renaissance. Cookbooks are full of conversion stories and recipes. Food writer T. Susan Chang shares hers: The delectable versions she now enjoys bear no resemblance to the boiled, greenish-yellow sprouts of her youth.
Source: http://www.npr.org/2013/01/30/170570081/understanding-the-brussels-sprout?ft=1&f=1057
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