You don't have to be Belgian to love brussels sprouts, although it certainly doesn't hurt. These little wonders hold special appeal to kitchen gardeners because of their hardiness and nutty taste. Plus, when you're done harvesting, the stalks make good stickball bats!

To find out how to grow them, check out the latest post from the Yorkshire Kitchen Garden.

Roasted Brussels Sprouts With Garlic

1 pound brussels sprouts
5 tablespoons extra virgin olive oil, to coat bottom of pan
3-5 cloves garlic depending on your garlic tolerance
Salt and pepper to taste
1 tablespoon balsamic vinegar.

1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.

2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about ½ hour.

3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Yield: 4 servings.

Recipe adapted from the New York Times
Photo credit: Marusula