How do Brussels sprout?

Last week, while it was still warm, I went to the farmer's market in Monument Square. Sure it wasn't exactly like August with the gorgeous bins of tomatoes, bouquets of basil, peppers, blueberries, corn...well, I could go on, but that's all just a happy memory until next summer. Now I was pleased to see loads of squash, apples, turnips and my favorite, Brussels sprouts.

Brussels sprouts have a bad rep. Adults turn up their noses and politely refuse. Children gag loudly and dramatically. Uncalled for behavior, really. When cooked right, the Brussels sprout is a delicious vegetable.
Have you ever seen a Brussels sprout? They grow on a thick stalk like this. If you've only had Brussels sprouts from those little round containers covered in cellophane, then you have every right to refuse. However, when cut off the stalk (sometimes they snap right off) and cooked properly, you'll be shocked and amazed what a difference it makes.

Brussels sprouts are always a part of my Thanksgiving menu. And believe it or not, everyone eats them and not just to be polite. There are loads of great recipes out there for preparing your fresh Brussels sprouts. Here's the quickest, easiest way to make them:

Trim tough ends from each sprout. Discard any yellowing or dry outer leaves. Slice in half vertically. Place on a baking or roasting pan. Drizzle with olive oil, sea salt and freshly ground pepper. Roast in the oven set at 425 for about 1/2 hour, or until they are lightly browned with crispy edges.
Do this and your guests will be impressed. If you want your guests to think of you as a culinary genius, try Brussels Sprout Hash with Carmelized Shallots. Another way I like to make them is with prosciutto, like this:

Cook 3 cups trimmed and halved Brussels sprouts in boiling water for 3 minutes, or until crisp-tender. (DO NOT overcook them at this stage or you will be forced to sit at the kids' table where there is no wine). Heat a large nonstick skillet over medium heat. Add 1/4 cup (about 1 1/2 oz.) chopped prosciutto. Cook until crisp, stirring occasionally, about 7 minutes. Remove from pan and set aside. Add 2 Tbsps. olive oil to pan and place it back on medium-high heat. When heated, add Brussels sprouts. Saute until lightly browned. Add 1 Tbsp. butter, sea salt and pepper to taste. Remove from heat; add a squeeze of fresh lemon juice and the prosciutto. Combine well and serve. Don't take no for an answer.

More Thanksgiving posts to come soon, but first I want to remind you that this is World Kindness Week. 
And tomorrow, November 13, is World Kindness Day. Do something nice for someone. You'll never regret it. And don't forget about being kind to yourself too.