Brussels sprouts have been given a bad rap, kids try and feed them to the dog under tables, they kind of smell like well…farts sometimes when overcooked (this is because of the release of a sulfurous compound glucosinolate sinigrin released through over cooking), they get frozen and thawed and are mushy and oozey green. You have probably seen them fresh on the stalk and hopefully taken them home to try out. I have some tips on how to prepare them that are very quick and easy and will yield tasty results as well. If you get them fresh on the stalk or in a bag, this is what I recommend, but frozen could work too in other applications such as casseroles or baked. The fresh ones are easy, just pop the brussels sprouts off the stalk and give them a quick wash in the sink. Get some water in a medium to large pot, one you might cook pasta in, and add plenty of fresh sea or kosher salt so the water tastes salty. While that is boiling, get a paring knife out, and slice off the stem piece that sticks out a little further in than you usually would and remove the first couple leaves that loosen, or fall off the sprout. Then you can cut the sprout in half lengthwise, to get two pieces that are the same. When you have finished with all the sprouts you are going to use, the water should be boiling. Get a bowl or container of ice and water ready and a slotted spoor or sieve with a handle, for scooping. Dump in the brussels sprouts and let the water come back to a boil, about a minute or so, and remove them to the ice-water with the slotted spoon or handled strainer. They should be slightly tender and bright green. At this point they will have taken on some of the salt and cooked a little bit and will taste delicious in a salad cold, or you can let them dry out for use later on. I like to get a medium saute pan hot over medium heat with some olive oil and gently cook the sprouts until they begin to brown a little, or caramelize, then toss in some crumbled up soy bacon and fresh herbs for a really tasty side dish. You can also bake them until golden with some baby potatoes or pearl onions for another wonderful side dish, or vegetable dinner. If you are using frozen sprouts they won’t come out like the fresh do, but are just as nutritious. They are best used in salads, or finely shredded with a sharp knife to add in with cole slaw. The freezing process tends to render them softer than they are when fresh, so steaming them or boiling them shortly, 3-4 minutes reduces over cooking. Brussels sprouts belong to the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They also contain vitamin A, vitamin C, folic acid and dietary fiber. You can definitely cook them quickly, shred with a sharp knife raw for use in salads or slaw, or blanch and saute, use in side dishes or alone. 

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