Although Brussels sprouts are available year-round, their peak season is from September to February. Look for small, firm sprouts with compact, bright-green heads―the smaller the head, the sweeter the taste.
Roasting brings out the best in Brussels sprouts: It lightly caramelizes their edges but keeps them tender inside. Don't trim too much from the stem ends of the sprouts since they may fall apart. Country ham imparts saltiness to the dish; if it's unavailable in your market, substitute regular ham.
View Recipe: Roasted Brussels Sprouts with Ham and Garlic