Body and Soul magazine has named Brussel sprouts as a “superfood”! It’s almost like winning a Grammy, now that we’re all trying to eat more of them. They are almost negligible in fat, plus they have good doses of Vitamins A and C, as well as fiber and folate. Their pigments are thought to prevent cancer. Also, the chemicals which produce the sulphur-like smell in Brussel sprouts when they are cooked trigger the liver to produce detoxifying enzymes.
There is a wonderful French bistro here, Petit Louis, which serves Brussel sprouts with lardoons. You could easily cook them with some little bits of Irish bacon or cubes of Proscuitto for a similar effect â€“ delicious!
Well, at least when I was a little kid. Maybe it was the way my mother cooked 'em--although no little kids are usually fans of brussels sprouts. But now they're so damn appetizing. I especially love them in vegetable tajine dishes (a Middle Eastern delicacy cooked in a clay pot). They have such a rich, earthy taste. Yummy!