Flavor: cabbage like, but with a sweeter, nuttier flavor
Benefits: High in vitamins, vegetable protein, fiber and are believed to help protect against colon cancer.
Storage Tips: Refrigerate or store in a very cold, dry place and use within one week for maximum freshness and nutritional benefit.
Cooking and Preparation: Remove sprouts from the large stalk, if not already done so by your friendly farmers. Pare off the tough bottom part of the sprout and remove any damaged outter leaves. Not just your boiled obligatory thanksgiving vegetable, but a versatile culinary delight, the brussel sprout is great shaved raw in salads, halved and sauteed in olive oil, or roasted in the oven.
Brussel Sprouts with Pine nuts and Majoram courtesy of bon appetit
3 tablespoons butter 1/2 cup pine nuts 1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved 1 cup canned low-salt chicken broth 2 shallots, minced 1 tablespoon chopped fresh marjoram 1/3 cup whipping cream
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add nuts and stir until golden, about 3 minutes. Transfer nuts to small bowl. Melt 1 tablespoon butter in same skillet over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.)
Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.