I'm a sucker for strong flavored vegetables. After asparagus and beets, my favorite is brussels sprouts. I cooked a recipe from the Feb 2011 issue of Food & Wine magazine this week that combined raw cabbage and roasted brussels sprouts and was surprisingly excellent.

I won't reprint the recipe, but will point out that it also had pine nuts, dried cranberries and a dressing of honey, lemon juice, dijon mustard, salt, pepper, olive oil, cayenne pepper and chili powder. Garnish with shaved Parmagiano-Reggiano cheese (I also added diced smoked pork).

I usually just steam my sprouts or saute with bacon. Any other suggestions?