I just recently discovered that Brussels sprouts are not just stunted cabbages that probably taste gross. They’re delicious! And it must be a good year for the previously-considered ugly thugs, because they’re aplenty and perfect in the produce section. (Slow-ish) Roasted, with a final last five-minutes sprinkle of Balsamic vinegar is good for me… so good. I don’t care about those other dishes—screw the salmon and rosemary roasted potatoes—just pass me the damn platter of Brussels sprouts!