Eat your Brussels sprouts. Fine, I'll eat them.

I can understand why most people don't enjoy the noble Brussel sprout. The miniature cabbage-like little brains freaked me out too until a couple of years ago. They're small, and people are wary of small vegetables, I find. Americans especially dislike anything remotely small. Tragically we were all mistaken, and before we learned the truth the Brussels sprout got a bad rap (thank the 1950's housewife for this). So if you think you hate them, think again and realize that you just have no idea how to cook, that you're now in the minority. The BS is back to take over your table and you won't be unhappy.

Like other rich leafy greens from this vegetable family, BS (no bull) contain cancer-fighting properties, so you'll save your life (theoretically) by consuming more of them. What's not to love about that?! Since they are growing in popularity in recent years, the BS is being seen quite consistently in stores. You can find them by the bulk, frozen, trimmed and pre-bagged to name a few. ... Actually that might be it. BUT it's a good variety. There are, in response, a number of ways to cook these tasty gems.

Our favorite is roasting...with bacon... Seriously it's so easy and so good, and not just because of the added pork element. When you buy the b. sprouts, get fresh ones either bagged or in bulk. Grab 8oz-1lb, trim the bottoms and any yucky spots, then half or quarter them depending on the size, the bigger ones you might want to quarter. What they hay, quarter them all! Toss them with salt pepper and a little olive oil, or other oil (the oil is just for crisp factor and no stick), as well as 2-4 pieces of bacon raw and chopped. You could also use pancetta...yum.

Put in an oven safe dish into an oven which you have heated to 375 degrees for 10 min, then give them a toss... not with your hands because they will be hot. Silly, use a spoon, we've been over this. Let 'em cook for another 10-15 min, and don't worry about the little leaves that fall off, those get crunchy and gorgeous and you will eat them all before your guests even see the serving bowl. If they need a little more time to get crispy let'em have it. You want the crisp factor. Try also subbing the bacon, and sprinkling with a little lemon zest, or Parmesan cheese, or garlic breadcrumbs. Or sauté till crispy with similar ingredients. IF you steam them, don't do it for longer than 5-6 minutes. You will be sorry.

Here's the real secret to cooking Brussels sprouts... don't boil or steam them to death. Just don't kill them, and they will thank you, and you will thank you, and everyone on the face of the culinary planet will thank you. I mean, who wants to eat mush? Except babies, and mainly because they don't have a whole lot of choices in the matter. Water means less flavor and less vitamin content, which means not only will you have a flavorless meal, but you'll likely suffer an early demise. That's right.

When I'm on the road, b.sprouts are a good quick vegetable that make me feel as if I'm not eating out of a hotel room kitchen. They are classy and tasty. And well worth getting over the crap that your dad said about them when you were a kid. I mean, really, how often do you agree with him anyway?