Is any other vegetable cuter than a brussel sprout? I don't think so. Brussel sprouts look like miniature cabbages and are just the right size to pop into your mouth. However, for many years they were reviled as being smelly, strong-tasting, and just plain evil. Yet today, their popularity is surging.
What's changed? Well, for one thing, people have learned that these vegetables are healthful, packed with vitamins, minerals, phytochemicals, and fiber. They are said to help lower cholesterol and perhaps even prevent certain cancers. Secondly, I think people have developed better ways of cooking this vegetable. When I was younger, brussel sprouts were boiled, and they emerged a bit soggy. Today, sprouts are often roasted, sometimes with bacon and maple syrup. These have a wonderful crunchy mouth-feel and sweet-salt taste.
If possible, choose small sprouts, since they tend to be sweeter. If you select them from a bin, try to get sprouts that are similar in size, because then they will cook evenly. If you buy prepackaged sprouts, cut large ones in half or even in quarters so they will cook faster.
If you haven't tried sprouts recently, do so. The internet is filled with good recipes, including the one I linked to above. Don't be surprised if you really like them. Just don't go overboard, like the poor Scot who overdosed on them last Christmas and wound up in the hospital. It seems that his prescription blood thinner interacted with the Vitamin K in his sprouts. The doctors said that anyone on blood thinner should be moderate in their consumption of leafy greens.
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