Battle of the Dishes

The Brussels Sprout Bout: Beckett's Table v. The Parlor Pizzeria

Ah, the humble Brussels sprout. Not many of us grew up with fond memories of these little cabbage-like veggies. Often steamed and served with little regard for culinary design or artistry, the Brussels sprout has garnered plenty of negative attention for its naturally strong and sometimes bitter flavor, similar in taste to cabbage but milder and with a denser texture. In fact, the little sprouts are not too far distant a cousin to better-regarded greens such as broccoli and kale.

The close connection is undoubtedly why it doesn't take much to turn the Brussels sprout into much more than just a healthy side dish. Look no farther than two of the Valley's best-known seasonally focused eateries to find roasted nuggets of sprout. We went, we ate, and -- to mom's delight -- we ate plenty of veggies.

See also: - Justin Beckett Explains What He Loves About John Besh and Offers Pearls of Wisdom to Up-and-Coming Chefs - Egg Foo Young Engagement: Gourmet House of Hong Kong vs. Desert Jade

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Lauren Saria
Contact: Lauren Saria