Though they once got a bad rap, these little cabbages lose their bitterness when cooked and can be customized to your liking: smoky, sweet, caramelized or simply sauteed.
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PHOTO 3 of 22
Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette
Recipe courtesy of Michael Symon
Recipe courtesy of Chuck Hughes
Recipe courtesy of Sunny Anderson
Recipe courtesy of Josh Kilmer-Purcell and Brent Ridge
Recipe courtesy of Kelsey Nixon
Recipe courtesy of Tiffani Thiessen
Recipe courtesy of Bal Arneson
Recipe courtesy of Nigella Lawson
Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Nadia G.
Recipe courtesy of Emeril Lagasse
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