Little cabbages available fresh from October through December and available frozen at any time. This is a relative of the cabbage family and unfortunately it is not universally popular probably because of its strong distinctive taste and its reputation for being “gassy” which is not true for everyone. They are an excellent source of fiber, potassium and vitamins A and C. Look for “sprouts” with a bright color and tight fitting leaves.

To prepare: Remove loose leaves, trim bottom.
To cook: heat one tablespoon of canola oil in a large skillet, add one pound Brussels sprouts and stir. Add 1/4 tsp salt, cook 1-2 minutes. Add broth or water ( about 1 cup) to fill the pan about 1/2 inch. Cover and cook until the sprouts are tender about 10 minutes. Remove the cover and cook until the liquid is absorbed and the leaves brown and start to "caramelize" and look golden and creamy. The Brussels sprouts should be tender when pierced with a fork.
To serve: Sprinkle with a small amount of grated cheese or butter. This may sound strange but adding a little maple syrup to Brussels sprouts is the best way I know to serve them just toss with one to two tablespoon pure maple syrup in the last 2 minutes of cooking . A grating of fresh nutmeg before serving is a nice touch too.

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