Six O'Clock Solution: Crispy Brussels Sprouts

Brussels sprouts are rallying from their bad reputation, acquired years ago when they used to be cooked to “sad, over-boiled” mush, Toronto chef Lynn Crawford says. She includes three lively brussels sprouts recipes in her excellent new cookbook, Farm To Chef: Cooking Through The Seasons (Penguin, $40). A brief searing, she suggests, will bring out the natural sweetness and nutty flavour of the sprouts, and she advises they be combined with such foods as bacon, pancetta or sharply fl