Roasting, grilling, seasoning, adding sauce and more: take advantage of the techniques that allow the rockin’ flavors of vegetables to come through loud and clear.
Sometimes, a Brussels Sprout just wants to be heard. “Treat vegetables with the same respect you would a nice cut of meat or poultry,” says Tom Barton, campus executive chef, Northeastern University. “Knowing how to cook them and which seasonings might enhance them is critical.” Whether it’s a deeply golden-brown Portobello mushroom destined for a veggie burger, roasted corn and chiles for a quinoa-chipotle salad or sweet-as-candy Brussels sprouts zesty ...
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