The Brussels sprouts, a much maligned vegetable, has recently enjoyed a comeback thanks to it’s nutritional content. But most preparations seem to pair them with pork. I set out to figure out if the meat is really necessary to make the diminutive heads of cabbage tasty. With the help of some sautéed onions, toasted pecans and a warm mustard vinaigrette, the answer was a resounding “no”. Check out my full post and recipe over at PBS Food.