Purple Brussels Sprouts are much sweeter and less pungent than regular green Brussels Sprouts. They keep their purple hue after cooking, only fading slightly. Try them halved and roasted on a sheet pan in a very hot oven with a splash of olive oil and a sprinkle of salt, bake them into a rich and cheesy gratin, or keep 'em raw and slice them thinly to add color to coleslaw or a fresh, crunchy salad.