These tiny cabbage-like vegetables are named after the Belgian city of Brussels, which has an “S” on the end. The correct spelling is “Brussels sprout.”
Sugarcane chef has a sweet-sour way with brussels sprouts Executive Chef Timon Balloo kindly shared the recipe for this wonderful take on the much-maligned brussels sprout. I have always been fond of this “baby cabbage,” but only recently discovered how versatile it can be. It is great shredded in slaw, added to a stir-fry or quickly sautéed. In the Sugarcane version, a whisper of saltiness perfectly complements a wonderful sweet-sour balance with the ...
July 2, 2013 - Miami Herald