When Sophie was little these stalks played an important part in my campaign to convince her that vegetables are fun (!) and exciting (!).
It worked. And I agree with her that the fact Brussel sprouts look like doll cabbages is a plus.
I think roasting is the best way to cook them. I cut them in half and place them on a large piece of foil, then drizzle them with balsamic vinaigrette and some pine nuts.
I place another equal sized piece of foil on top and crimp the edges. The package goes on a rimmed baking sheet in a 350 degree oven for about 35–40 minutes.
I'm back in my kitchen after another weekend in the Sierras. We had a great day at Squaw on Saturday where I hacked my way down The Nose off Headway over into North Bowl for the first time. Snaps to me for doing it on my carving skis, and thanks to my friend Eric for serving as my guide and not pushing me but being ready to go when I gave the word. This victory was tempered slightly by the massive tumble I took down Headwall Face on the next run. I caught an edge, over turned, and fell down backwards. Down, down, down, while turning from my back to my front and then running like a cartoon character to get my feet pointed down and finally coming to a stop. Someone who witnessed this from the lift declared my wreck "spectacular." Thank goodness I had a committee to collect and bring me my gear and help me reassemble. I decided I had had enough of it for the day (something about your adrenal glands emptying out, I think), but I'll be back.
In the meantime, I'm eating my winter veggies. Beets, anyone?