A broccoli floret may not look anything like a Brussels sprout, but they’ve actually got a lot in common. Both are members of the brassica family, along with a ton of other not-so-similar-looking cruciferous vegetables—cauliflower, cabbage, kohlrabi, kale, and more. And, just like Brussels sprouts, broccoli turns nutty, sweet, and delicious when roasted right—and unfortunately mushy and sulfurous-smelling when not. Doing it right means high heat, just like we do here.
Published at Wed, 06 Dec 2017 07:40:00 +0000