With a gentle brassica flavor, these little purple-green buds have broad culinary appeal. Cultivated in Holland, they hint of cabbage and broccoli but are both sweeter and nuttier. They cook faster than full size brussels sprouts, and can be microwaved right in this cello bag. The outer leaves will lose a little color if you choose to trim and parboil them but the interior remains streaked with purple. Roasting brings out their sweetness. Cook for a shorter period if you want a slightly crunchy texture or longer for a soft, melting texture.