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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