Brussels Sprouts

Believed to have been developed in Belgium (hence the name), these miniature cabbages are super when cooked properly.

Preparing: Trim the hard edge of the stem and remove any loose leaves. Cut, slice, or leave whole. Thinly slice raw Brussels sprouts for salad (a food processor makes this easy).

Best Cooking methods: roasting, sautéing, braising, grilling

When are they done? When just tender enough to pierce easily with a skewer or thin-bladed knife; they tend to get bitter if overcooked.

Other vegetables you can use? Any cabbage, cut into 1- to 2-inch chunks.