Done well, roasted Brussels sprouts shine with a balance of sweet and savory. But nailing that perfect balance calls for a long stay in a hot oven. And even then, the results can disappoint. Pile too many sprouts in the pan and they steam, turning mushy and dull. Let them go too long and they get dry and bitter. We wanted better, more reliable results, and in much less time. We found an answer in the charred Brussels sprouts at Gjelina (chef Travis Lett’s Los Angeles restaurant).
This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.