I wonder if you relate to this: When I was a little girl my mom was always trying to get my sister, Sue, and me to eat Brussels sprouts. The thing was, the smell of them cooking got to us before we ever got to the table. There was no way we could choke them down. When the folks weren't looking, we'd smuggle them under the table to our Cocker Spaniel, Clancey.


But as I've gotten older, my palette has gotten wiser (more refined, actually), and my health IQ has increased. And so I've made the effort to cultivate a taste for the little guys. I like to chop them up and mix them with cauliflower, broccoli, and any other leftover veggies that are hanging out in the fridge. Brussels sprouts are very high in fiber, and they belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage (fellow cruciferous vegetables) they do a powerful job of protecting against cancer. Research says it because of indole, a phytochemical found in abundance in these veggies.


They're also particularly rich in vitamin C, another anti-cancer agent. Whether you choose them for their healthiness or because you love Brussels sprouts, one thing is certain: You will be getting a good-for-the-body food that is high in protein and low in fat and calories. Take a look at the nutritional breakdown of just 1/2 C of steamed Brussel sprouts:

• 30 calories
• Less than 1 g fat
• 0 g saturated fat
• 0 mg cholesterol
• 7 g carbohydrate
• 2 g protein
• 17 mg sodium
• 604 IU Vitamin A
• 48 mg Vitamin C
• 47 mcg folic acid
• 1 g iron
• 247 mg potassium
• 1,369 mcg carotenoids

They're available October through March. Look for tight, vivid green heads with unblemished, compact leaves. Avoid those with loose leaves and any signs of yellowing. Refrigerate in a plastic bag up to 5 days. Use as soon as possible since flavor gets stronger with age. (No kidding!) Here are a few ideas for tastefully serving up this important vegetable. Pre-prep begins with cutting the stems from each sprout and pulling off outer or bruised leaves.


First of all, consider eating them raw (in salads or slaws, for instance). To do so, start by massaging them with oil. This will help soften the leaves in the same way that cooking does. I like to use a flavored olive oil for this.

But if you prefer going the cooked route, then be sure you never boil them. Ever. You will regret it when the smell of them overcooking invades your kitchen, your house, and your memory. (See opening paragraph.) Boiling ruins everything.

Instead, roast them. This is possibly the easiest and best way to prepare Brussels sprouts. First, slice off the hardened bottom stem and remove any tough outer leaves. Then cut them in half and toss them with olive oil, salt and pepper them to taste, and roast them in a 400-degree F oven until brown, at least 15 minutes. They'll be crispy on the outside and soft on the inside, and they'll change every hater's mind about Brussels sprouts. A simple preparation like that is all you need.


Or saute them. Sauteed Brussels sprouts are a dream. They caramelize just as nicely as in the oven. Just be sure not to overcrowd the pan -- this will cause them to steam instead of brown, which no one wants -- and don't disturb them when cooking.

And when cooked, consider pairing them with something smoky, like bacon or sausage (if you eat meat) because the two flavor profiles go together very well. When cooked properly, they simply do not have to gag us. To see what I mean, give this dish a try. Whether you're a skeptic or already a Brussels sprouts lover, you'll like this recipe!

Add Recipe to Cook'n
Heat a 12-inch skillet over high heat. When the pan is hot, add 1 Tbs. of the olive oil and 2 Tbs. of the butter. When the butter has melted, add the mushrooms in an even layer, and cook, stirring occasionally, until the mushrooms are golden-brown and tender and the mushroom liquid (if any) has evaporated, 5 to 8 minutes. Season to taste with salt and transfer to a plate.

Set the skillet over medium-high heat and add the remaining 1 Tbs. olive oil and 1 Tbs. butter. When the butter has melted, add the shallot, season with a pinch of salt, and cook, stirring occasionally, until tender and golden, 3 to 4 minutes. Add the wine and cook until reduced by half, about 1 minute. Return the mushrooms to the pan and add the Brussels sprouts and cream. Stir in a few grinds of pepper and continue to cook, stirring occasionally, until the cream thickens and coats the vegetables nicely, 3 to 4 minutes. Season to taste with salt and pepper. Serve immediately.