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If I could, I'd build a table setting around these gorgeous Brussels sprout stalks. But because there isn't enough room on my table, I'll remove and enjoy the darling little cabbages. When they are fresh from the farmers market, like these, they are especially, good, especially after the frost. The cold snap sweetens cabbages of any sort, forcing the sugars to rush forth, before the season finishes up.
It's time to start thinking about the side dishes for Thanksgiving and testing some side dish recipes out. Brussels sprouts have never fetched many compliments in my house. But, thanks to some tips from various local chefs, I figured them out. The best way to cook these tiny crucifers is quickly and in browned butter. It adds a lovely nutty flavor to any cooked vegetables, it's fabulous on baked squash. The flavor is so rich, you can get by with less. To make browned butter, simply melt the butter in a skillet (about 2 tablespoons of the unsalted butter) over medium-low heat and cook it until it begins to turn a rich caramel color. Add the Brussels sprouts (cut large ones in half) toss, cover and "butter steam" over low heat until tender. Serve with a squirt of lemon or top with toasted walnuts or pecans. These may be prepared ahead and then heated right before serving (they're also delicious at room temperature).