If there’s one thing Germans love to debate when it comes to food, it’s Brussels sprouts. Either you love them or you hate them, and that animosity is usually based on generations of people over-cooking those miniature cabbages. Lucky for us, self-taught chef and Germany-based gourmand Jelena Lozo (@der_kulinarische_donnerstag) has found an almost fool-proof way to turn everybody into a Brussels sprouts lover: Sugar and blazing heat. 

Roasted and slightly caramelized, these sprouts are a game changer for winter dishes, side plates and—of course—delicious seasonal pizzas. In this German-inspired recipe, we use a classic pie turned wintery pizza bianca (white pizza) with blue cheese, silky onions and crispy almond flakes. 

Using a savory base of blue cheese and mozzarella adds a certain zing to complement the Brussels sprouts and onions, which are bound together with another distinctly German ingredient: Beet syrup. This dark, sweet and slightly malty syrup (easily substituted with corn syrup) lends a nice earthy flavor to the toppings. Add to that the crisp texture of sliced almonds and we’re pretty sure most Brussels sprouts skeptics will turn into bona fide fans.