I used to despise brussels sprouts. My early experiences were straight from the frozen food aisle: soggy and tasteless. It was only a year ago when I bought some from Whole Foods and cooked them, closely following guidance from Super Natural Cooking goddess, Heidi, that I fell head over spaghetti for these mini cabbages. They are currently my favorite vegetable and I'm always looking for different ways to cook them. This is my newest method. Adding breadcrumbs can turn this side dish into a full meal.