Yes, absolutely! Brussels sprouts have had a massive culinary redemption arc. Gone are the days of the mushy, sulfurous, boiled sprouts of childhood nightmares—today, they are a staple on restaurant menus and home dinner tables alike.
The secret to their popularity turnaround comes down to cooking method:
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Roasting High and Fast: When you roast Brussels sprouts at a high temperature (around 400°F–425°F) cut-side down, the leaves get deeply caramelized and crispy, while the inside turns tender and sweet instead of bitter.
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Flavor Pairings: People love pairing them with bold, savory, or sweet elements like crispy bacon, balsamic glaze, hot honey, Parmesan cheese, or toasted pecans.
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Shredding into Salads: Raw, shaved Brussels sprouts make a fantastic, crunchy base for chopped salads with a tangy vinaigrette.
Are you a fan of Brussels sprouts when they’re roasted till crispy, or are you firmly in the “avoid at all costs” camp?
