Roasting Brussels sprouts gives them exceptional flavour and they are never soggy. This recipe even appeals to those who hate Brussels sprouts because they taste so different.Read More
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The French call that earthy taste goût de terroir. The term is often trotted out in passionate exchanges about wine, where it is code for such nuances as stone, chalk, graphite and damp soil. But it also aptly describes the humble, rooty, soil-infused quality of fresh Brussels sprouts.Read More