Last Thanksgiving, my cousin Dave proudly announced he was “not a sprout guy.” I handed him a bowl of trimmed, roasted sprouts with balsamic glaze. He ate three servings. Dave now texts me for trimming tips. That’s the power of a good trim, folks.
The moral of the story? Don’t be a Dave. Be the person who gives the ugly vegetable a second chance. A little prep work transforms a sad, bitter bite into a sweet, nutty delight. It’s like putting on a nice shirt before a date—suddenly, everything feels better.
Pro tips for the overachievers
If you’re feeling fancy, you can also halve or quarter your trimmed sprouts. This increases the surface area for browning. More browning equals more flavor. It’s basic physics, or maybe just basic happiness.
Caramelized Brussels Sprouts Leaves
And please, for the love of good food, dry your sprouts thoroughly before cooking. Wet sprouts steam; dry sprouts crisp. You want crisp. Trust me on this.
