Brussels Sprouts

Come from the Wild Cabbage family and are cultivated to be small and leafy green. The name stems from the original place of cultivation, not because of the vegetable's popularity in Brussels. Random facts about Brussel Sprouts - they are Britian's most hated vegetable and when overcooked they produce a unpleasant smell. Meanwhile, my husband and I love them! We've never expereienced bad smells and find them healthy and delicous when cooked right. Here is a great recpie -

Pan-Browned Brussel Sprouts
Gourmet, April 1999

INGREDIENTS
1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

DIRECTIONS
Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl.

Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden
brown, about 15 minutes.

With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.

Serves 2 or 3 as a side dish. I served them with blackened chicken and sweet corn.

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