Buttered Brussels Sprouts

Brussels sprouts were one of those vegetables I just couldn’t enjoy at school, with their quite disgusting sulphur nose, as well as the pale green/yellow colour and soggy texture. Was it the vegetable itself or the cooking that was to blame? Of course, I blamed the vegetable, and many years passed before I realized it was in fact the cooking.

The true botanical history of this vegetable is not well documented, although it was said to be around Brussels (in Belgium) that it was first