Every week we study dozens of menus looking for the rise of trends. Lately, we've noticed Brussels sprouts---long the bane of children and many adults---showing up on plates roasted, caramelized, deconstructed, and fried. And it seems the James Beard Foundation, a not-for-profit dedicated to celebrating America's culinary culture, predicted the uptick.

Recent examples of knock-out dishes include Duo Restaurant's Brussels sprouts, bacon, and apple ragoût (served alongside the arctic char); Opus Restaurant's sea scallops with crispy pancetta and cranberry-dusted sprouts; Shazz Cafe and Bar's savory Brussels sprouts leaf salad with roast sweet potato, confit mushrooms, a poached heritage egg, and bacon-balsamic vinaigrette; and Table 6's addictive fried Brussels sprouts with Parmesan, lemon, and truffle oil.

As further proof, at 50 Top (an underground, chef-driven supper club in Denver), three of 15 recent dishes contained the cruciferous veggie. (My favorite was Troy Guard's inventive duck-fat-roasted sprouts and fingerling potatoes spooned with heady banana curry.)

Tip: The vegetable's season is coming to an end, so don't delay in making chef David Chang's spicy Brussels sprouts with mint, a no-fail recipe that ran in the November 2009 issue of Food & Wine magazine.

Duo Restaurant, 2413 W. 32nd Ave., 303-477-4141

Opus Restaurant, 2575 W. Main St., Littleton, 303-703-6787

Shazz Cafe and Bar, 4262 Lowell Blvd., 303-477-1407

Table 6, 609 Corona St., 303-831-8800