The latest 'Flavor of the Week' information and uses of new flavors that are trending in restaurants with data from Datassential
They're roasted, sautéed and even steamed in dishes across the country
October 21, 2019
They may look like little cabbages, but while they’re in the same family, Brussels sprouts are definitely not tiny cabbages. These hearty fall and winter vegetables are experiencing a resurgence on menus from sides to center of plate.
No longer are Brussels sprouts the dreaded veg of childhood, but the celebrated pop of green across menus. Spot them roasted, sautéed and even steamed. The earthy and occasionally sulfurous profile of Brussels sprouts make an excellent pairing with rich, fatty meats or as a popular salad ingredient.
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