by Annette Bromley

Created on: April 18, 2008   Last Updated: April 19, 2008

BRUSSEL SPROUTS FOR DINNER: Ways to prepare them so folks will eat them: Brussel sprouts;
we used to call them "Baby Cabbages" when I was a kid. My children called them that too. In truth they are a cousin to the cabbage and resemble very small cabbages in appearance once they are picked. They actually grow like flower buds on long thick, upright stems, not like the true cabbage close to the ground.

I've always liked brussel sprouts. They are a fun food to eat and compliment many other dishes well. Brussel sprouts are also very good for you and are now thought to help prevent some forms of cancer. They contain fairly high amounts of vitamin A and folic acid, a B complex vitamin that is found in green vegetables as well a good amount of vitamin C and trace minerals our bodies need to be healthy. Brussel sprouts are also high in dietary fiber which is a good thing. We all need fiber in the food we eat daily.
Properly cooked, brussel sprouts resemble cabbage in flavor and have a bit of a nut like taste to them. They are wonderful simply steamed or boiled, roasted, fried, in stir-fry and even in soups and stews. The following recipes are some of the ways I fix and enjoy them. I think you will too.

STEAMED BRUSSEL SPROUTS IN BUTTER SAUCE
1 pound fresh brussel sprouts (choose small, bright green brussel sprouts that are compact heads for best flavor and even cooking) Cut off and discard stem end and any wilted leaves and rinse in cold water. Cut a small, shallow X in the bottom of each brussel sprout. Place in vegetable steamer over boiling water and allow to steam 10 to 12 minutes or until just tender. Keep an eye on them and do not over cook. They should be served slightly crispy for best flavor. The time it takes to cook them depends on the size of your brussel sprouts, small ones take less time so when you buy them try to keep them fairly uniform in size for best cooking results. When cooked remove from heat and toss with
BUTTER MIXTURE: Wisk butter mixture until well blended 3 Tbsp. melted butter seasoned with 1 tsp. cider vinegar 1/2 tsp. salt 1/4 tsp. lemon pepper 1/4 tsp. black pepper and 1/4 tsp. garlic powder
Toss to coat Sprinkle lightly with seasoned bread crumbs and serve

ROASTED BRUSSEL SPROUTS with LEMON SEASONING
I really, really like this recipe for brussel sprouts. This is a marvelous recipe I got from my dear friend Elsie Aberlee. She was a marvelous cook and I had the pleasure of dining with her from time to time. Until I had these at Elsie's one day,

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