Cooked correctly, the Brussels sprout should be full of earthy, nutty flavor, slightly buttery and crisp. This is a far cry from the mushy, puce-green concoction made by many a misled home chef--a dish (quite understandably) revolting to the miserable children forced to eat it. Brussels Sprouts should be steamed gently, until the core is cooked, but not disintegrating. The color should approach a yellowish, healthy tinge. Also, the Brussels Sprout should, as a dish, be served as an accompaniment to  hearty fare. There is no better an companion to meals cooked with beer!

The Brussels Sprout is a cool season crop, belonging to the cabbage family, and closely related to cauliflower, broccoli, kale, collards, etc. Like cauliflower, it thrives best in a cool, humid clime. Purchased from a Farmers' Market, it resembles a long stalk with tiny cabbages scattered up the stem--quite a lovely vegetable.