New cooking techniques can make these previously shunned vegetables a hot commodity at your dinner table:

• Brussels sprouts. Try Brussels sprouts toasted and charred: Heat 3 or 4 tablespoons of olive oil in a large skillet. Cut sprouts in half lengthwise and place them cut-side down into the oil. Sear each side about 3 minutes until nicely browned. Then remove from heat and season lightly with salt and pepper. Or roast them: Cut sprouts lengthwise and arrange in roasting pan. Lightly coat with olive oil, balsamic vinegar, a dash of salt, and chopped garlic. Roast at 400 degrees for 20-30 minutes or until browned.

• Broccoli. It’s savory cooked with olive oil and water for 2 or 3 minutes in a pan on the stove top. Then blend fresh minced garlic and ginger with low-sodium soy sauce, toss together, and cook on medium heat for 4-6 minutes, being careful not to overcook.

• Green beans. Choose fresh or frozen, then get spicy. Saute with cumin, crushed red pepper, and slivers of unsweetened coconut. Then add lemon juice and pepper.