Classified as a strengthening "yang" food in Chinese Medicine, Brussel's sprouts are appropriate eating for cold dark days when fortifying and guarding one's vital energy is recommended by the classic medical texts. Lately I find myself preferring extremely minimalist preparation: wash, steam, eat.
Unless I find very small Brussel's sprouts in the market, I slice them in half before steaming to speed cooking time. It's best to keep a sharp eye on the sprouts as they steam. Depending on their size they may be done in less than five minutes. Test with a toothpick or fork and when just tender remove immediately from heat. Allowing them to rest briefly before eating lets their natural sweetness develop, so I usually serve them warm or room temperature rather than hot out of the steamer.
Sprouts pair very well with many foods, but tofu cubes are a current favorite. I prefer locally made tofu of the very firm type. Sprinkle sprouts and tofu with a little sea salt and freshly ground black pepper. Chile infused sesame oil is a great addition. Extra steamed sprouts will keep well in the fridge in a glass jar for several days, ready for instant winter snacks.
