Whorls of fiber

Long before the tiny-food trend hit restaurants, Brussels sprouts have looked like doll-sized veggies. As mini members of the cabbage family, they have lots of fiber and vitamin C. After a summer break, Brussels sprouts begin appearing in markets again for fall. Look for whole stalks with eye-catching whorls of sprouts. Slice them off and separate the leaves to make salads with toasted hazelnuts and pomegranate molasses. Or try them the classic way: richly caramelized in a pan with bacon and onions. Some chefs like to deep-fry them for a semi-healthy (hey—it’s fiber!) snack.