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The Boston Globe

Food & dining

Brussels sprouts have gone from shunned to the limelight

At some moment when we weren’t looking, Brussels sprouts lost their braces and pigtails and came of age. Now you can find them sauteed, roasted, shredded, very thinly sliced, and served with cheese, nuts, raisins, bacon, blue cheese, Buffalo sauce, chili flakes, duck fat, and more. A number of local eateries prepare Brussels sprouts this time of year.

At the Veggie Galaxy, chef Brian Van Etten created the “Western Ave.” omelet, filled with caramelized Brussels sprouts, roasted portabellos, and asiago cheese, and topped with sun-dried tomato pesto. A few years ago, says Van Etten, he started seeing the tiny green vegetables on menus. “I never ate Brussels sprouts growing up because my Dad hated them and they weren’t allowed in the house.” Van Etten roasted them with olive oil, salt, black pepper, and red pepper and served them to his father. His dad loved them. “That’s when I realized that Brussels sprouts had finally made it.”

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