Our Favorite Brussels Sprouts Recipes, Brussels sprouts -- those mini green cabbages that everyone loves to hate -- are actually delicious if you just give them the chance. Many people grew up hating sprouts for their foul smell and bitter taste, but when cooked the right way, Brussels sprouts can be sweet, fragrant and meltingly tender. They're also packed with vitamins A and C, folic acid and dietary fiber, among many other vitamins and minerals. Sprouts can be steamed, roasted, sauteed, or even shredded and eaten raw. But whatever you do, don't boil them -- boiling is what makes them smelly and awful. Taste any one of these recipes and you will agree that Brussels sprouts are worth making.

You'll find Brussels sprouts available in the supermarket and the farmers' markets from June through January. The best and freshest way to buy them is when they're still attached to the long stalk -- just break off the individual cabbages when you're ready to cook with them. If you can't find sprouts that way and the only option you have are pint-size baskets, make sure to check that the leaves aren't shriveled or yellowed. Sprouts wrapped in baskets and containers tend to go bad faster.

Use the following recipes as a guide for creating unique and flavorful Brussels sprouts recipes. Look for sprouts with bacon, fettuccine with sprouts and sprouts tossed in vinaigrette.

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