Brussels sprout are cultivated for their small, leafy green buds, which resemble miniature cabbages. Did you know that 80% to 85% of US production of Brussels sprouts is for the frozen food market?  Brussels are so much better fresh off the stalk!  When preparing Brussels sprouts, any surplus stem is cut away and the surface leaves that are loosened by this cutting are peeled and discarded. Cooking methods include steaming and roasting. You may consider making a single cut or a cross in the centre of the stem to aid the penetration of heat. Be careful to not overcook. They will release a sulphurous odor and lose their nutritional value and flavor. Generally steaming for 6–7 minutes is sufficient.  Brussels Sprouts are an excellent source of vitamin C, folic acid, potassium, and contain vitamin B6, iron, thiamine, magnesium, vitamin A, phosphorus and niacin.

Brussels Sprouts Polonaise

1 lb Brussels sprouts
2 cold hard boiled eggs, crumbled
2 Tbs chopped parsley
6 Tbs butter
Salt and freshly ground pepper
Juice of ½ lemon
3 Tbs fresh bread crumbs

Trim and wash Brussels sprouts, and steam until barely tender. Combine egg and parsley. When ready to serve, heat 2 Tbs of the butter in a large sauté pan and roll sprouts in it until heated through. Season with salt, pepper, and lemon juice. Remove sprouts to a hot serving dish. Cook the remaining 4 Tbs butter until nutty brown. Toss the crumbs in the butter. Sprinkle the egg mixture over the sprouts, then pour the browned crumbs on top. (Serves 4-6)

Brussels Sprouts with Chestnuts

2 lb Brussels sprouts, trimmed
½ stick butter
6-8 slices bacon, cut into thin strips
1 cup canned whole chestnuts
Sea salt and pepper

Cover the Brussels sprouts with boiling water and cook until tender, about 6 minutes. Drain and return them to the pan to keep warm.
In a medium frying pan, melt the butter or margarine and fry the bacon until crisp. Stir in the chestnuts and cook for 1-2 minutes until they are warm. Add them to the Brussels sprouts, season to taste with salt and pepper before serving. (Serves 6-8)

Brussels Sprouts with Lemon

1 ½ lb Brussels sprouts
2 Tbs extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1 tsp finely grated lemon zest
3 Tbs lemon juice
2 tsp sugar
¼ cup white wine
Salt and freshly ground pepper

1. Cut the stem ends from the Brussels sprouts and remove any blemished leaves. Halve each sprout lengthwise and thinly slice each half.
2. Heat the oil in a large skillet over high heat. Stir in the Brussels sprouts, shallot, garlic, lemon zest, lemon juice and sugar. Sauté, stirring constantly until well blended.
3. Add the wine and sauté, stirring constantly, until the sprouts are brightly colored and lightly softened but still crunchy, 3 to 4 minutes.
4. Reduce the heat to low, season with salt and pepper, and cook for 1 minute longer and serve hot. (Serves 4-6)