Instructions: * Sweeter varieties: If youve been avoiding Brussels sprouts because you remember overcooked, bitter tiny-cabbages... look for the new varieties

"...(like "Content" and "Rowena," considered the best tasting) have had the bitterness bred out of them..."

*To cook them, "simply "score" the top of the sprouts so that the inside will cook as well as the outside. Steam for a few minutes, and serve with a bit of melted butter or olive oil. Garlic is a tasty seasoning to add, along with a hint of salt and pepper. Marinated and pickled Brussels sprouts are also available at supermarkets." url:

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