Conquering Mount Brussels

If the phrase "brussels sprouts" triggers your gag reflex, you're probably remembering freezer-burned, over-boiled mush-balls. Fresh brussels, cooked properly, are so delicious that they get munched up before they even make it to the dinner table. We've included two great introductions to brussels sprouts -- a light stir-fry and a greasy, crispy roast.

We like to buy a whole stalk of sprouts and enjoy the street cred it earns us on the way home from the Berkeley Bowl. You can also buy your brussels loose -- look for green, perky
leaves.

Stir-Fried Brussels Sprouts and Greens with Walnuts

2 teaspoons olive oil
8-10 fresh brussels sprouts, quartered lengthwise
1/2 cup walnuts, roughly chopped
2 cups packed, chopped kale
Salt to taste

Heat olive oil in a wok or large skillet over medium-high heat. Add in brussels sprouts and walnuts, stirring 3-5 minutes, until sprouts begin to be tinged with brown. Toss in kale and saute until wilted. Season to taste with salt.

Roasted Brussels Sprouts with Ginger-Lime Sweet Potatoes


25-30 Brussels sprouts
Olive oil
Salt
2 large Garnet or Jewel sweet potatoes
2 tablespoons butter
1-inch hunk of ginger, peeled and very finely chopped (this is a great time to whip out a microplane if you have one)
zest and juice of 1/2 a lime


Preheat oven to 375. Cut an "X" across the tops of the brussels sprouts as shown above, then transfer to a cookie sheet, toss with olive oil and salt, and roast until browned, about 40-45 minutes.

Meanwhile, peel and dice the sweet potatoes into 1-inch cubes. Bring a large pot of water to boil, add sweet potatoes, and boil until soft. Drain, transfer to a large bowl and mash with butter, ginger, lime juice and lime zest.