Brussels Sprouts

Don’t neglect Brussels sprouts—when they are bought really fresh and cooked with care, they deliver a delicate and nutty taste. Brussels sprouts reach near Nirvana when baked with chest nuts, although a simple rolling in butter after they’re cooked brings them close to perfection. They’re great topped with mornay, béchamel, or hollandaise sauce, too. Still not convinced? Pull all the leaves off and sauté them with butter and shallots. You’ll be surprised at what a subtle dish you’ve made.