12 Foods That Need To Get Over Themselves

... you're talking about a risotto. In this recipe, thinly sliced Brussels sprouts sautéed with lemon zest and juice are folded into creamy risotto with plumped dried figs ... and the result is anything but basic. If you think you've eaten too many Brussels sprouts lately, you just might change your mind after making this.

By thinly slicing Brussels sprouts and sautéing them in oil with lemon juice and zest, the little cabbage known for turning kids into vegetable-haters softens into a sweet, slightly earthy side dish.... Read More