Sweet Truffle Brussels Sprouts

This recipe first appeared in the October 2017 issue of Culinaire Magazine, courtesy Chef Evan Robertson.

"Using Brussels sprouts as an appetizer is fun. A lot of people swing past the kitchen and tell me they no longer hate eating them," Chef Robertson says.

"I like to show customers that by using proper handling and cooking techniques, you can create a delicious dish."

When it comes to cooking brassica, Robertson says the key is making sure produce is fresh, and to keep an eye on them while cooking.

"Smell vegetables at the store. If they have a strong aroma, they're most likely past their prime," he explains. "Avoid overcooking your vegetables. Respect for each item you use will benefit the end result — this is especially important to avoid any sulphurous smells."