Not kid stuff: The rehabilitation of Brussels sprouts

Steamed then caramelized in a warm pan, Brussels sprouts glazed with Dijon cream offer a piquant midwinter break.

Few sights could bring a wave of despair upon my childhood dinner table faster than Brussels sprouts. They were boiled, and yet somehow still chewy. They were soggy, and slimy, and smelt of unwashed socks.
Once I got [...]