BRUSSEL SPROUTS were originally cultivated in Flanders, in the Middle Ages. Cabbage on a stick or Rose Cabbage, because they are pretty and grow in the same conditions as Cabbage.
Sprouts are sweet, nutty and rich tasting after the frost, but you can fool them by storing them in the coldest part of the fridge for a few day before use.
Blanch and sauté or roast for the best flavor. Do not over cook Brussel Sprouts. Steamed, in soups, quartered in stir fry with ginger and onions is a pleaser.
Cut hard bottoms off. Soak in cold water and drain before cooking. Buy as fresh as you can, but they store well, Just remove yellowing leaves before preparing.