Brussels Sprouts


Perhaps an inedible strong- smelling vegetable comes to mind when you hear “Brussels Sprouts”. But when they aren’t boiled and  overcooked, they are so good! They grow for a long time and take awhile to develop the mini cabbage buds. We wait to harvest until at least few frosts have hit the plants as the cold weather sweetens them.

We typically harvest the entire stalk so you’ll need to pluck each sprout from the stalk. Put them in a plastic bag or other airtight container and place in the coldest part of your fridge. If kept near freezing, they’ll last 5 weeks, but more typical fridges would be slightly warmer were they’ll last a couple weeks.

Roasting sprouts whole or in halves is a common way to prepare. They are also often thinly sliced and cooked or even eaten raw. They are often paired with Parmesan cheese, balsamic vinegar, apple cider vinegar, bacon, nuts, mustard, or brown sugar.

Smashed Brussels

Shredded Brussels Sprouts

Roasted Brussel Sprouts with Cranberries and Almonds