Brussels sprouts are members if the Brassica family and therefore kin to broccoli and cabbage. They do, indeed, resemble miniature cabbage. They are a hardy and slow growing winter vegetable. They grow in bunches of up to forty in thick stems reaching up to three feet tall. 

Brussels sprouts are compact rounded leaves tightly bound into a spherical shaped head ranging in diameter of one to two inches when mature. Their leaves range from sea green to vivid green, some varieties offering slight violet red tips. They offer the flavors of the earth and the bitter sweetness of cabbage. The younger the brussels sprouts, often the sweeter.

From Specialty Produce 

(If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered. )

Ingredients    

1/2 cup pecan halves, cut crosswise into thirds

3 tablespoons unsalted butter

3/4 teaspoon salt

2 pounds baby Brussels sprouts, trimmed

1/2 tablespoon minced garlic

1 teaspoon fresh lemon juice, or to taste

1/4 teaspoon black pepper

Preparation    

Put oven rack in middle position and preheat oven to 350�F.Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and saut�, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve. 

Makes 6- 8 servings. 

Note:�Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.�Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.  

From Bon Appetite