Autumn Sonata: Sprouts, Bacon and Figs

[lsanderson]

By MARK BITTMAN
Published: October 23, 2009

LIKE many members of the cabbage family, Brussels sprouts are at their sweetest and best when grown in cool weather. (There are those who think they’re even better after a light frost.) In fact they’re as good a symbol of mid-fall as exists, and in recent years they’ve made the happy transition to trendy: we see them cooked in stock, roasted until really browned, halved and sautéed ... and now shredded. More

Related: Brussels Sprouts With Bacon and Figs (October 28, 2009)