Blackbird restaurant does an excellent Brussel’s sprouts dish with a blood orange vinaigrette and Pecorino cheese. (William Porter, The Denver Post)
Let’s face it, for many of us, Brussels sprouts were one of the culinary banes of kid-dom: smelly little mini-cabbages boiled to a fare-thee-well — the ultimate challenge to morosely pick your way through if you wanted dessert.
Times and tastes change. Brussels sprouts have enjoyed a renaissance in recent years, showing up on all sorts of contemporary American menus as a side or starter snack.
Blackbird restaurant in Denver’s Washington Park neighborhood, , does an excellent version, pictured below. The kitchen roasts them, and then tosses the sprouts in a blood orange vinaigrette that doesn’t overpower the dish but gives it a nice citrus snap. Grated Pecorino cheese finishes things off.
Yum.
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