Brussels Sprouts

IMG_3475

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s