These may perhaps not be the most popular vegetable, but they are certainly a more versatile vegetable than you might think. Brussels sprouts have a bitter taste due the large amount of glucosinolates they contain. This bitter taste is not reduced by cooking or processing, yet the sprouts do loose some of their bitterness when cut in half and boiled, as this dissolves some of these bitter glucosinolates contained within.
Basic techniques: Glazing, grilling, boiling, steaming, stir-frying, roasting, sous-vide cooking, braising.
Flavour combinations: Apple, bacon, chestnut, blue cheese, carrot, chicken, chilli, garlic, lamb, potato, truffle, honey, vadouvan, pine nuts.