Stoked About Sprouts

Echoing an earlier article at The Kitchn, Russ Parsons says Brussels sprouts are experiencing something of a cultural renaissance:

“Has there ever been a more remarkable reversal of image? Brussels sprouts, not so long ago derided as nothing more than a funky little cabbage, are suddenly sexy. You can’t pick up a gastropub menu that doesn’t include some variation of roasted sprouts, or a sprout salad of some kind. And they are rapidly working their way up the food chain. What’s next? Brussels sprouts as the new foie gras?”