What's Green and Lovable?

Brussel Sprouts can be a crowd-pleaser. (Julia Ewan - Twp)

Add the sprouts, stock or broth, sugar and salt and pepper to taste, stirring to combine. Increase the heat to high and bring the broth to a boil. Immediately reduce the heat to low and cover the pan. Allow the sprouts to cook slowly until tender, 25 to 30 minutes. Uncover, increase the heat to high and bring the stock or broth back to a boil. Cook until the liquid has almost evaporated, about 4 minutes. Serve immediately, or cover and keep warm until ready.

Per serving: 127 calories, 5 g protein, 8 g carbohydrates, 9 g fat, 13 mg cholesterol, 3 g saturated fat, 300 mg sodium (229 mg if using low-sodium broth), 3 g dietary fiber

For the Sprout Lover

(Steamed Brussels Sprouts With Sherry Vinaigrette)

6 servings

Steamed whole Brussels sprouts are not for the sprout-phobic. This dish can be completely prepared well before the meal. It is ideal at room temperature.

In the winter I use dried herbs instead of fresh in my dressings for economy and ease. But if you have fresh on hand, use 1 1/2 to 2 tablespoons.

1 to 1 1/2 pounds Brussels sprouts, outer leaves removed and stems trimmed

1 teaspoon Dijon-style mustard

2 tablespoons sherry vinegar

Pinch sugar

1 1/2 to 2 teaspoons dried herbs such as chives, dill or parsley

Salt

Freshly ground black pepper

6 to 8 tablespoons olive oil

Bring water to boil in a pot fitted for a steamer. Add sprouts to the steamer and steam until just tender. (This should take about 10 minutes, but will vary depending on the size of the sprouts.)

Meanwhile, in a large bowl, whisk the mustard, vinegar, sugar, herbs and salt and pepper to taste. Continue to whisk, adding 6 tablespoons of the olive oil in a slow, steady stream. Taste and adjust the seasonings. If the dressing is too vinegary, add oil as desired.

Add the steamed sprouts and toss with the dressing. Allow the flavors to meld for at least 15 minutes. Serve warm or at room temperature.

Per serving (with 1 tablespoon of dressing): 153 calories, 3 g protein, 7 g carbohydrates, 14 g fat, 0 mg cholesterol, 2 g saturated fat, 86 mg sodium, 3 g dietary fiber

Recipes tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com