About a year ago, I was surprised to see grilled Brussels sprouts as an appetizer at a local restaurant - they were really outstanding!

Here's more -

http://www.mercurynews.com/san-mateo...alive-bay-area

"November is peak harvest season from Half Moon Bay to Watsonville, and the sprouts are in high demand. A remarkable transformation has occurred on this stretch of coast, considered ground zero for U.S. production of the vegetable: The sulfurous orbs that were once the bane of children's dinner plates have evolved into a prized fall treat.

The value of the local crop has skyrocketed in the past decade based in part, growers and distributors say, on a steady rise in the appetite for fresh Brussels sprouts. The pungent little cabbage is riding a wave of popularity thanks to culinary creativity, changing consumer habits and scientific research."