Steamed Brussels Sprouts. Steamed Brussels Sprouts. (  Within
the brassica family, that botanical group that includes a large
variety of cabbages, Brussels sprouts are among my favorites.
Most Brussels sprouts recipes aim to remove or minimize their
sulfurous, funky odor, either by boiling them with something
sweet, like an apple, or by cooking them with something smoky,
like bacon.  If you like a milder tasting Brussels sprouts dish,
try removing the core, which is the strong-tasting part of the
vegetable, with an apple corer. Separate the sprout into
individual leaves, which gives you a less dense and lighter
preparation.  I like to cook Brussels sprouts leaves with bacon
and apples, and pearl onions, but I also like to give the apples
a little extra flavor by cooking them separately with a glaze of
butter and apple cider. And because this recipe, like many
cabbage dishes, makes me think of Northern European cooking, I
like to finish it with caraway seeds and apple cider vinegar,
two staples of the German/B