Baby boomers will most likely remember the Brussels sprouts of their childhood
Soggy and bitter would best describe them. I stayed away from Brussels sprouts until well into the 1990s when some clever chef decided roasting them with maple syrup would be a good idea. It was beyond good at the time. It was brilliant. All of a sudden, Brussels became the rage in restaurants and homes across the country.
(READ MORE: How to make the crunchiest, creamiest, tangiest Brussels sprouts)
But like anything overdone, maple-roasted Brussels sprouts fell out of favor.
I recently went looking for an updated recipe and found this one that calls for freshly grated Parmesan rather than maple syrup, turning the sprouts from sweet to savory.