If you're lucky enough to have a garden, Brussels sprouts would be worth planting just for visual interest: the small, cabbage-like vegetables cling tightly to a thick centre stalk. Their look is so unusual that some modern florists use them in dramatic flower displays: when the rest of the arrangement wilts and has to be thrown away, the sturdier sprouts can be saved and cooked up for dinner.
Brussels sprouts belong to the cruciferous family of vegetables that includes cabbage, broccoli, cauli-flower and pak choi. Like the others, they have a bitter undertone that gets stronger as the vegetable gets older. Look for smaller Brussels sprouts because they tend to be younger and sweeter. The leaves should be tightly closed around the head and they shouldn't have dark patches of yellow or brown.
Soak the sprouts in cold water in case there are any insects lurking within the leaves, then trim off the tough core and remove any loose leaves. Most people simply boil the sprouts but if overcooked this way, they become waterlogged and sulphurous. Instead, boil the sprouts until they can be pierced with a sharp paring knife, then saute with butter, salt and pepper.
They're far better when roasted: halve the sprouts and toss with butter or bacon fat and season with salt and pepper. Cook at 225 degrees Celsius for 30-45 minutes, stirring occasionally, or until they're tender and the exterior of the vegetable turns crusty in spots. In the last 10 minutes of cooking, toss the sprouts with some extra virgin olive oil and minced garlic and when they're hot out of the oven add a sprink-ling of freshly grated parmesan or gruyere.