Ahhh, brussels sprouts. One of the most despised vegetables of all time! Children of the 60’s will almost always tell you how their mother’s boiled brussels to the point of beyond recognition. However, now-a-days, brussels are popping up on menus everywhere because folks have finally figured out how to properly cook this lovely member of the cabbage family. Brussels have a mild flavor that falls somewhere between cabbage and collard greens. This mild flavor makes them a great ingredient to have in the kitchen because they won’t overwhelm a dish. They taste great roasted until caramelized, boiled (gently!), grilled, or even shredded and eaten raw in a salad. The possibilities are endless with the late fall/early winter crop.
TimesSpring, Fall, Winter
Cooking OptionsRaw, Roasted, Sautéd, Boiled, Steamed, Grilled
Storage Best PracticePlastic bags in the fridge for up to 1 month. If the outer leaves shrivel up and turn brown just remove them before cooking.
All Brussels Sprouts Recipes
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