Native to—you guessed it—Belgium, Brussels sprouts are minimembers of the cabbage family. They grow on stalks in a beautiful spiral that's worthy of centerpiece status. Don't just look at them, though. These sprouts are best roasted or pan-seared to bring out their sweet nuttiness. They're a natural with bacon, but also pair well with toasted hazelnuts and caramelized onions. Halve them for roasting or separate the leaves and eat them raw in a salad or quick sauté. Several places now serve them quick-fried with a buttery sauce—deliciously decadent.