I know that many people are wary of Brussel sprouts and prefer to steer clear of these little green gems. The stalk on which they are often found can be a bit intimidating, but don’t let that deter you from giving them a try. The key is not to cook them to death.  Like a green bean, when properly cooked, they are vibrant green, not mushy, and very tasty.

I like to roast them in a 400 degree oven for 30-40 minutes. They are simple to prepare–just cut off the tough ends and splash with a bit of olive oil. Once nicely browned, sprinkle with a bit of coarse kosher salt  and you’ve got an easy side dish for chicken or beef. Or toss with olive oil, grated parmesan and cracked pepper.

My favorite preparation has an Italian twist. Click on the recipe here.

Pizza Bella serves a fabulous antipasto dish, pairing brussel sprouts with cranberries, brown butter and hazelnuts. Once you take a bite, prepare to join the ranks of the converted!