Related to cabbage, brussels sprouts are leafy green vegetables known for their edible buds. They probably got their name from their popularity in, you guessed it, Brussels, Belgium.
Good sprouts feel tightly closed and compact when squeezed. Larger sprouts tend to taste more like their cabbage cousins while smaller ones are sweeter. Avoid buds with loose leaves and yellow coloring.
Brussels sprouts can be slow cooked, roasted, boiled, steamed, stir fried, or grilled. They go well with olive oil, balsamic vinegar, or combined with bacon, garlic, and shallots. For best results, cook quickly over a high heat, otherwise, a sulfur like smell can develop.