What's Green and Lovable?

I love Brussels sprouts.

I know that not everyone shares my enthusiasm for the mini-cabbages -- okay, most people don't -- so I took it as a personal challenge to come up with recipes that would make sprouts lovable.

The first thing I didn't do was boil them. That's how Brussels sprouts are traditionally prepared, and it's no wonder that so many people dislike them. Boiling the sprouts into soggy submission merely accentuates their cabbage flavor -- not to mention odor -- and turns their texture to mush.

Instead, I "reinvented" Brussels sprouts by cooking them four ways to bring out their subtle flavor and tender quality. Roasted, their cabbage-like flavor recedes. Tossed with oil and baked, their cut edges brown deliciously. Shredded and stir-fried with whatever flavors you like, they are almost unrecognizably sweet. Braised on the stovetop, they take on a melting quality.

What's not to love?

When buying Brussels sprouts, look for ones with an attractive green color indicating freshness. Avoid any that are yellowing or look wrinkled. Try to pick sprouts of similar size for even cooking.

Cleaning and cutting are a breeze. Trim the stem end and remove the outer leaves. Halve or quarter larger sprouts to reduce the cooking time. Though Brussels sprouts can be stored for several days in the vegetable bin of your refrigerator, try to use them within three days so they don't develop a strong cabbage flavor.

Experiment with these four cooking methods and see how lovable these sprouts can be.

Stephanie Witt Sedgwick writes a monthly Entertaining feature for the Wine Plus page.

You Wouldn't Know It's a Sprout

(Warm Orange-Ginger Brussels Sprout Slaw)

6 servings