The chill is starting to tease its way into the air again, and pumpkin spice everything is everywhere, so we’re calling it: It’s officially time to start talking about autumn produce. There are few ingredients we love more than the tiny (but still so mighty) Brussels sprout.
When looking for new ways to enjoy these small cabbages, we turned to Cara Mangini’s new book, The Vegetable Butcher. While there have been volumes written about how to properly prepare and handle meat, the details that go into the proper preparation of vegetables have been under-represented in print … until now. We love this book because it’s incredibly well-researched and articulate but easy to follow, thanks to great writing and step-by-step photos. It’s chock-full of amazing recipes and contains more information than you ever knew you could learn about vegetables. Cara Mangini sat down with us and gave us the low-down on the secret to unlocking the perfect Brussels sprout dish. Hear from her below, then read on to learn how to make the beauties pictured above.