Brussels Sprouts

Choux de Bruxelles

Appears in

By Richard Olney

Published 1974

  • About
For aggressiveness and determined lack of subtlety, sprouts have no peer. To be good—or so it seems to me—they demand shock treatment, a counteracting flavor to soften harsh relief without altering character—bacon, anchovy, vinegar, hard-boiled eggs . . . Mysteriously, those countries that appear to nourish the greatest affection for sprouts are usually content to serve them boiled to death, dribbling a gray liquid.