By Scott Anderson

A friend heading to Europe for a few days R&R asks on his facebook page whether Brussels sprouts are just called sprouts in Brussels. My guess is that Belgians probably blame someone else, given the little cabbage’s reputation. They probably call them London sprouts or Dutch sprouts, depending on which foreigners they like the least.
I have served Brussels sprouts to the pickiest vegetable haters with great results. The result is a crunchy and creamy sprout that tastes a lot like candy. The Belgians would be proud to call these their own. Here’s how:
Heat the oven to 400 F
Toss the sprouts with olive oil (don’t skimp)
Season with salt and pepper
Bake until almost black – roughly 40 minutes. Drizzle with a little balsamic vinegar.
Throw in some unpeeled garlic cloves at the beginning if you like and squeeze them out of their blackened skins before serving.