Inspiration can be unexpected, and today I found it in a salad bowl at one of my favorite downtown lunch spots.

Carolyn Manning, embracing the opportunity to serve fresh foods in season whenever possible at Blue Southern Comfort Foods, offered her famous Blue Burger with a beautiful shaved Brussels sprout salad. It opened a conversation about the versatility and health bene ts of an oft maligned vegetable that ended with an empty bowl.

Brussels sprouts, relatives of kale and broccoli, are a member of the cabbage family. They’re rich in nutrients like vitamin A, C and K, high in dietary ber and are believed to reduce in ammation, bene t our body’s detoxi cation system and support cancer prevention.

Although the University of Georgia College of Agricultural and Environmental Sciences shows that the production of Brussels sprouts in the United States began in the 18th century when French settlers brought them to Louisiana, the largest acreage devoted to Brussels sprouts are now in California. More than 75 percent of the harvest is prepped to be frozen for consumption year round, while a precious 25 percent of the long stalks covered in edible buds are available during peak season of September through February at our local grocers. As efforts increase across the country to promote consuming fresh foods in season, we will hopefully see a shift in these numbers.

If you’re already a fan, we are preaching to the choir, and may add a few new lyrics. If not, let’s see if we can inspire you to sing the praises of Brussels sprouts. Whether loose or attached to the stalk, select the sweetest Brussels sprouts by looking for buds that are between 1 and 1-1/2 inches in diameter with tight green leaves. Try to avoid buds marred with nicks or browning areas.

To prep, remove buds from stalk and all extra stalk material up close to the end of the round buds. Some people like the slightly bitter avor associated with Brussels sprouts, but if you prefer a sweeter taste, it can help to remove an extra 1/6 from the bottom stalk end of the bud before cooking. Wash the sprouts removing any loose or damaged leaves and pat dry. You can store fresh Brussels sprouts in the refrigerator, however, the strength and bitterness of avor can increase after a few days, so plan to use them as quickly as possible for the sweetest results.

Now, the Brussels sprouts are ready to be boiled, sautéed, roasted, baked or shaved. The rst method of boiling simply consists of cutting the sprouts in half from leafy top to stalk bottom, placing in a sauce pot of salted water, and boiling over high heat for ve minutes. The buds should retain their bright green appearance. An olive drab bud means they have been overcooked.

For sautéing Brussels sprouts, Carolyn recommends using olive oil with a pat of butter to get the buttery avor without the adding unnecessary calories. Slice the sprouts in half from top to bottom. Toss buds with dash of garlic powder, salt and pepper then sauté in a skillet over medium high heat until caramelized and tender, about 10 minutes. Finish with a squeeze of fresh lemon and serve.

Although it takes a little more time, my favorite method of cooking Brussels sprouts is to roast them in the oven. Prepare raw sprouts as we’ve discussed previously. Toss the Brussels sprout halves in a bowl with good olive oil, sea salt and fresh cracked pepper. Spread them in a single layer on a metal roasting pan or baking sheet then place in an oven preheated to 400 degrees Fahrenheit for 30-35 minutes. Turn twice during this time to evenly brown the buds. The Brussels sprouts should have a crispy caramelized outside while still tender inside. After removing from oven, toss with grated parmesan or Asiago cheese and serve.

Now to the dish that started this conversation about Brussels sprouts. Manning, nding many of her customers reluctant to try this season’s fresh Brussels sprouts sought out creative recipes to entice them. She found herself inspired by a shaved Brussels sprout salad in A Stack of Dishes by Gail Watson and set to tailoring a version to suit her menu. Manning’s version consists of thinly sliced or shaved raw Brussels sprouts, thin sliced almonds, fresh chopped avocado, and fresh local pomegranate seeds tossed together with one of her homemade vinaigrettes.

Thinly sliced raw Brussels sprouts make an excellent addition to our selection of leafy greens for salads or slaws. It could easily be incorporated with jicama slaw in a sh taco or added into an Asian sauté.

Every new year, we encourage ourselves to try something new or something healthy. With a multitude of recipes available from Brussels sprout au gratin to Brussels sprout chips, your culinary new year adventure has begun. Enjoy!

Lynn Laird is a writer, fine artist and selfprofessed bon vivant living in Bossier. With “Flair for Cooking,” she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@gmail.com.