so, i know a lot of you out there probably don't care for Brussels sprouts much OR just haven't given them a chance!  they do have some bitter notes and seem to be a little tricky to prepare correctly.  this week, i have found two great ways to enjoy them so far.  tuesday night, i cut off the ends, cut them in half, washed them, then boiled them in vegetable stock (chicken stock works just as well) for about 10-12 minutes.  then i took them out of the pot and left the stock in, added a little balsamic vinegar, lemon juice, and 2-3 shakes of worchestershire sauce and simmered all that until it reduced to about the half the amount and thickened up.  i poured this over of sprouts and served it with mustard and sesame crusted salmon.  this is a great way to add the nutrients back to your plate that were lost into the cooking liquid!!! 
last night, i roasted them along with one bulb of fennel.  again, cut off the ends and cut in half, cut the fennel into pieces that are about the same size as the Brussels, coat with olive oil, salt and pepper, and bake for 30-40 minutes at 400 degrees.  i then mixed the veggies with whole wheat pasta, lemon zest and juice, a little more olive oil, and toasted walnuts and parmesan cheese.  mild flavors that mesh well!
ryan, my husband, is going to start rating all my dinners and share his opinions with you!  first, let me say that 99.9% of the time he finishes everything i serve him, so he is not the pickiest of eaters, but he does like some things more than others.  we decided on a 5 point scale, 1=lowest, 5=highest, and he would recommend to anyone anything that gets 3 or above.  so, tuesday's dinner got a 4, and wednesday's got a 3.   a 5 is his eyes is anything he would eat every night of the week until he got sick of it, so a 4 and 3 are pretty darn good!  here is the roasted Brussels sprouts and fennel pasta with toasted walnuts and parm

a little background on Brussels sprouts...
they were cultivated near Brussels, which is where they get their name!
they are in the same family as broccoli, cauliflower and cabbage...the cruciferae family, so they are a cruciferous veggie!
4 sprouts = 40 calories, 6 carbs, 2 protein, and over 100% vitamin C
pick ones that are bright green, comparable in size for even cooking, and have white ends. old ones have a strong cabbage odor, so pick ones with a fresh scent!
they are high in the phytochemicals sulphoraphane and indoles, which may reduce the risk of colon and breast cancer!
i was so intrigued when i saw how they were grown at our local farmers' market...on a stalk...check it out HERE

more tips to come!