Brussels sprouts. Sometimes the very words can elicit a gag reflex. Dense, little cabbages rolling around on your plate. Where to hide them so mom won't notice you didn't eat them? My mother always said that I had to eat at least 2, which I did rather dramatically, followed by gulps of milk and choking sounds.

Oh, the difference a few decades can make! I love this vegetable now. Besides their great health benefits such as dietary fiber, folic acid, vitamin C and K, and important antioxidants, health guru Dr. Weil says that brussel sprouts also do the following:

•  Support optimal functioning of the heart and immune system
•  Reduce the risk of colon cancer and other cancers
•  Promote healthy elimination
•  Protect against birth defects

Brought to the US in the 18th century, Brussel sprouts were grown on Thomas Jefferson's farm in Monticello. Now cultivated primarily in California, most sprouts can be purchased in the frozen food aisle of your local market, allowing for yearlong consumption. When bought fresh, they can last up to 2 weeks in your refrigerator before beginning to wilt.

COOKING
To prevent the aforementioned gagging reflex, it is important that sprouts aren't boiled to mush. Not only will they taste horrible, the boiling reduces the level of the anticancer compounds.

Begin by removing any discolored leaves from the sprout and cut stem if there is a large one remaining.

For best results, steam, microwave, or stir fry (my favorite). It is suggested that choosing buds of a similar size will result in a more even cooking. If you should choose to boil or steam the sprouts, six to seven minutes will be enough time to cook them.

According to one web-site "overcooking releases the glucosinolate sinigrin, which has a sulpherous odor. The odor is the reason that many people profess to dislike Brussels sprouts." If you start to get that pesky gag reflex from the odor, it is your red flag that they have been overcooked. Darn glucosinolate sinigrin.

•  For the best taste (and most nutritional value) eat Brussels sprouts that are as fresh as possible.
•  To avoid mushiness, slice the sprouts in half and brush or toss with some extra virgin olive oil.
•  Roast at 400 degrees for about 35 minutes. Shake the pan once or twice during cooking for even browning.
•  Some cooks put a little "x" on the bottom of the stem for a more even cooking.

Additions
•  For some variety, sprinkle cooked sprouts with garlic, red pepper flakes, seasoned salt, white wine vinegar, or salt and pepper.
•  For a sweeter taste, try drizzling with a little honey after baking.
•  Crumble some cooked bacon and feta cheese on top.
•  Toss with raisins, pomegranate seeds, cooked cranberries or nuts - candied walnuts are wonderful!