Brussels Sprouts

The name "brussels sprouts" is similar to the word hors d'oeuvres—it seems like there are too many esses, and it's hard to tell how those extra consonants should be pronounced. Is one brussels sprout a brussel sprout? Is brussels capitalized? My spell checker seems to think so. In spite of the confusing nomenclature, brussels sprouts are in season, delicious and packed with good nutrition.

Brussels sprouts are in the same family as cabbage, broccoli, collard greens and kale: all amazing plants that taste great and protect against the growth of cancerous tumors and DNA mutations. Unfortunately, brussels sprouts (like cabbage) have a bad reputation, largely because people object to way they smell if they are cooked for a long time. Luckily there's an easy fix-just don't overcook them.

When buying brussels sprouts, look for tightly compacted ones with bright green heads. Once you bring them home, they will last for a little over a week when stored in the refrigerator. When you're ready to use them, trim the bottom, peel off any outside leaves that look tough or discolored and rinse them thoroughly in cold water. Prior to cooking, cut an X in the bottom of the stem to help them cook more evenly. If they are especially large, cut them in half or quarters to reduce cooking time.

I just picked up some sprouts at the market and tried the easy and delicious recipe below, written by my colleague Trish Lobenfeld-it was a hit.

More brussels sprouts recipes

Brussels Sprouts with Dijon Mustard
By Trish Lobenfeld
Serves 4-6 as a side dish

Ingredients:3 cups cold water
1 tablespoon coarse salt
6 cups brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons Dijon-style mustard
Coarse salt and freshly ground pepper, to taste

Place water and salt in a medium saucepan fitted with a steaming basket. Place brussels sprouts in basket, cover, and bring to a boil. Cook until brussels sprouts are easily pierced with a fork, but still firm, about 5-7 minutes once water boils. Remove brussels sprouts from pan and set aside.

Melt butter in drained saucepan, over medium heat. Whisk in Dijon mustard and mix well. Return brussels sprouts to pan with mustard sauce and toss to coat well.