If one vegetable symbolizes autumn, it’s the Brussels sprout. If one vegetable generates controversy, it’s the Brussels sprout. The prolific and humble crucifer peaks in the fall, and when it appears on the menu, it can divide your dinner table into two camps: lovers and haters.
Enough with the polarization. In fostering a spirit of unity, this recipe will help. It employs a few simple techniques that may—just may—win over any declared sprout-hater. An important technique is to roast the sprouts. This method will soften their assertive flavor and accentuate their natural sweetness. Roasting grapes together with the sprouts will add more sweetness as their winey juices release. A puckery-sweet balsamic syrup finishes the vegetables, providing a shiny shellack and encouraging caramelization.
