Brussels sprouts may not be the first thing that comes to mind when you think of holiday fare, but they have had an honored place in Britain for centuries alongside the roast goose or game.

They are traditionally served in winter because they are extremely hardy, surviving even hard freezes. They manage this because the first mild frosts cause the plants to produce more sugars. The extra sugars then increase the frost-hardiness, and they also increase the sweetness and tenderness of the sprouts.

You can find lovely, frost-sweetened sprouts at farmer’s markets, in CSA shares, and in stores that carry local produce. I remember a year when we had to crunch our way through a layer of ice when harvesting the last sprouts. And they were delicious!

The Brussels sprout plant looks like something out of Dr. Seuss. From a thick central stalk three to four feet tall, big collard-like leaves grow in a spiral along the stem. At the base of each leaf petiole is a sprout. The tight rosettes encrust the thick stalk of the plant and are shaded by a high top plume of leaves. Each stem can produce up to 100 sprouts, each an elegant, miniature cabbage. And like cabbage, Brussels sprouts are very high in vitamin C, fiber and folate.

Festive Red and Green Brussels Sprouts
1 1/2 pounds Brussels sprouts
2 tablespoons butter
2 shallots, sliced thinly
1 tablespoon fresh lemon juice
Sea salt and pepper to taste
1/2 cup hazelnuts (or other nut of your choice)
2 teaspoons maple syrup
1/4 cup pomegranate seeds (or ½ cup dried cranberries)

1. Cut sprouts in half and then slice into thin strips.
2. Saute the shallots with butter in a pan over medium heat until golden-brown.
3. Add the sliced Brussels sprouts and saute until just softened. Add salt and pepper and lemon juice to taste and transfer to a bowl.
4. Mix the hazelnuts and maple syrup and toast in a skillet. Coarsely chop and add to the bowl.
5. Garnish with pomegranate seeds and serve.

Sauteed Brussels Sprouts with Garlic
Adapted from The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition. ©2008 by Diane Morgan, Chronicle Books

 2 1/2 pounds Brussels sprouts
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
6 large cloves garlic, finely minced
1 cup homemade chicken stock or canned low-sodium chicken broth
Kosher or sea salt
Freshly ground pepper
3/4 cup grated Parmesan cheese

1. Trim stem ends of Brussels sprouts. Using the slicing blade of a food processor, process sprouts into thin slices.
2. Melt butter and olive oil in a large skillet. Add garlic; saute two minutes. Add Brussels sprouts; saute until bright green and crisp-tender, about three minutes.
3. Increase heat to high; add broth. Cover and cook about two minutes. Add salt and pepper. Place in a serving bowl; top with cheese.