A fresh Brussels Sprout is superb. It's texture (if not over cooked) and flavor surpasses any of the sad frozen variety. I enjoy them this time of year when they are in season, and look forward to all the many ways I can eat them. Brussels Sprouts with Leeks (feed 4 – 6)
I pound of Fresh Brussels Sprouts; washed, trimmed, and sliced in half
1 medium Leek (white and light green part) washed, and sliced thin
1 tbsp of Olive Oil
1 ½ cup of Water
Sea Salt and Fresh Black Pepper
Place a large sauté pan over medium heat. When hot add your olive oil and heat through. Then add your Leeks and Brussels Sprouts and stir to coat in the olive oil. Pour the water into your pan and sprinkle with your Sea Salt and Freshly Black Pepper to taste over the top. Let it come to a simmer, stirring occasionally; until your Brussels Sprouts are tender and your Leeks are translucent (most of the water will have cooked out by this point.).