brussels sprouts

As kids we're almost expected to hate our green veggies. But somewhere along the road in life, our taste buds mature and we hopefully develop a love for the garden goodness. Now featured on many a hip menu, Brussels sprouts and broccoli are popular dishes that have many diners licking their lips. But, between the two, there are some differences. So before you choose one for your sumptuous side dish, take a look at the comparison.

I'm not much of a Winter farmers market girl, so I knew Spring was finally here when, for the first time this year, I stopped by the Ferry Plaza Farmers Market last weekend. There, I was enraptured by everything from raw olives to baby carrots. I couldn't help but buy a cornucopia of colorful Spring produce.

With my bounty, I made quick and simple vegetables marinated in Champagne vinegar and olive oil. I enjoyed them on their own and later discovered the slightly pickled vegetables are a great garnish in many other meals — the pattypan squash in a watercress and watermelon radish salad, and the carrots in a homemade burrito. Make this with whatever seasonal vegetables you've got on hand. For the recipe, read more.

St. Patrick's Day may conjure up memories of Irish soda bread, corned beef, and pints of Guinness, but we're approaching the holiday from a different direction this year – an opportunity to get our kids to eat more green. We're taking five green vegetables and trying out different methods to get our tots to gobble them up.

Brussels sprouts get a bad rap because they are often overcooked, which makes them sulfurous and hard to stomach. Children can also be intimidated by their cabbage like appearance. The round lil goodies are packed full of vitamins A and C, as well as folic acid and fiber, making them great for the digestive system. To get my tot to give them a chance, I deconstructed the bulbous greens by shredding them prior to placing them in the roasting pan. The result: a side dish that even a picky eater is willing to try!

Check out the recipe, and step-by-step instructions, when you read more

Foie gras, crown roast, and fruitcake might dominate the holiday table, but that doesn't mean there isn't a place for dishes that are both festive and healthy. For a wholesome side dish, serve chestnuts, a classic Winter crop and Christmas favorite, tossed alongside brussel sprouts.

Chestnuts contain twice as much starch as potatoes, but they're low in fat, high in fiber, and possess a sweet, nutty flavor that pairs well with the slight bitterness of caramelized brussels sprouts. Sing along to Nat King Cole's "Christmas Song" as you toss already-roasted whole chestnuts into the simmer. Or, go the completely authentic route, buying fresh kernels and roasting them yourself. See both versions of a staple holiday side dish when you read more.

Your little sprout can help you bake up this healthy side dish for your holiday meal. Chef Lisa Barnes claims, "Although they are one of my favorites, I realize Brussels sprouts are not welcome by many. I think they get a bad rap because they are usually boiled, bland, and still rock hard in the center. Peeling the leaves and discarding the center core makes for an entirely different taste and texture. And yes, you and your kids may even have a new green favorite. Note this takes time and patience, but little hands make great peelers."

For the delicious and kid friendly recipe, just read more

With an epic feast only a few days away, shun poultry (you'll be having it for days!) in favor of something on the opposite end of the flavor spectrum, such as a flaky white fish. Not only does sole make for a lighter dinner alternative and a great source of protein, but it's also extremely affordable. Keep the preparation super simple by dredging the fillets briefly in a mixture of flour, lemon, and white pepper, then pan-sauté in olive oil.

Serve with market-fresh Brussels sprouts that have been tossed with parsley and shallots. The resulting dish is straightforward, yet elegant. For the recipe, read more.

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping — bacon! Brussels sprouts! sour cream! — this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more

If you think you don't like Brussels sprouts, think again! The small leafy green vegetable is horribly misunderstood, but I assure you, when you give it a second chance you'll be amazed and delighted by the flavor.

Why not do so tonight with this recipe? The sprouts are served alongside lightly floured pork scaloppine. They're sautéed in butter before being tossed with a creamy, slightly sweet sauce. To check out the recipe, read more