Brussels sprouts are sautéed with garlic, then tossed with walnuts, bacon and a mustard-maple glaze and topped with Pecorino Romano. Recipe below.

To all of you who think you hate Brussels sprouts, you’re wrong. Well, most of you are anyway. And more than ever, chefs these days are out to prove it. In fact, Brussels sprouts have starred as delicious small plates in two recent meals we’ve had.

Quick cooking is part of what makes them so good. Pan frying until they’re just caramelized or even deep frying, instead of boiling them into the mushy, sulfur-smelling mess you learned to hate. So is pairing them with ingredients that make the most of Brussels sprouts’ pleasantly bitter natural flavor. Continue reading “What’s not to like? Mustard-Maple Glazed Brussels Sprouts with Bacon” →