Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white.
I like to steam, bake or sauté them, but without cooking them completely, since I like their crunchy texture. They are a perfect accompaniment to roasted meat and fish. For those of you who love this veggie as much as I do, this dish will be delightful. I'm sure you'll keep it amongst your favorite appetizers or salads. I recommend it!