Today it was an impulse buy. But seeing those beautiful, almost prehistoric looking stalks of Brussels sprouts, I couldn’t resist. I love them! In years past, I had relegated the little green globes which the French endearingly call “petit choux” (little cabbage) to the bottom of my vegetable list. Why? Because during my childhood, my mom overcooked them, thinking the result would be milder and more palatable. But overcooking Brussels sprouts leaches out sulfurous-smelling, cancer-preventative compounds, making them soggy and less nutritious. Writing for WebMD magazine about better ways to prepare them, I perfected this simple, delicious recipe: A delicious quick saute of Brussels sprouts petals, with diced onion, bacon and (optional) the tiniest drizzle of maple syrup. To make it, the only fiddly part is removing the tiny cabbage cores. You just poke the tip of a sharp knife in the base of each one, twist and cut that little piece out. Then, you can easily pluck the petals apart, wash them well, and saute. As a side dish, this is fantastic with poultry. Or, just pile them over whipped potatoes and add some brown bread and mustard for a simple warming lunch. 
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