You Can Eat These Crispy Brussels Sprouts at Any Time of Day

Everyone loves Brussels sprouts now. Even John Waters, who once called them "little balls of hell, limp and wilted after a lifetime of being pissed on by birds and other contaminated creatures," is fond of these stinky little orbs.

If the Pope of Trash can palate them now, so can you.

These funky miniature cabbages are certainly welcome around a holiday table, but guess what? You can eat the hell out of them at literally any time of day.

Dinner? Hot out of the oven, obviously. Lunch? Pull the cold leftovers out of the fridge and hit them with a tangy vinaigrette. Breakfast? Throw a fried egg on top and you've got a low-carb hash.

Use Matty Matheson's basic recipe—oven-roasted with bacon and tossed with a little orange juice—as a canvas for all of your many Brussels sprouts experiments.

Want a Brussels Bloody Mary? We won't tell anyone if you do.