Poison balls. Or at least that’s what my cousins and I used to call them. You couldn’t get us to eat them no matter how much you bribed us. However, in my new culinary endeavours I’ve been on a quest to take dishes that were typically unpalatable or in this case very bitter and make them a luxurious treat. I’ve made a few attempts with bacon which came pretty close, but this recipe rules when it comes to making brussels sprouts.